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Norwegian Cinnamon Buns (Norske Kanelsnurrer) | seitanismymotor.com

Norwegian Cinnamon Buns (Norske Kanelsnurrer) | seitanismymotor.com

Last week I was inspired by Kati’s (of Vegan-zu-Tisch) photo on Instagram that took me right back to the time I spent in Norway. Years ago I was able to live there as a full-time student and to a degree this was the best time of my life. I felt blessed that with the help of European programmes and German student stipends I was able to spent my time walking around on the campus of Oslo university, getting to know all kinds of people, learning Norwegian and visiting German and English language classes. Coming from a background of a family that never went on vacation and where I was the first person to set foot in a university, it still sometimes seems unreal to me.

Norwegian Cinnamon Buns (Norske Kanelsnurrer) | seitanismymotor.com

What doesn’t seem so unreal to me is the fact that I ate a lot of cinnamon buns ate the campus cafeteria. (While I didn’t know how to bake back then I sure did know how to eat!) They were huge and sweet and so soft. And they had this really special taste to them that I couldn’t place. Now I know that there was a second spice in these buns which made them so outstanding and mysterious: cardamom. It’s a spice that you almost never find in German baked goods and still it has become a huge favourite of mine. Probably because it reminds me of Oslo, the waterfront, the huge forests around the city and all the things I learned to love while being in Norway.

I have been making basic Norwegian kanelboller for ages now, usually I shape them like regular cinnamon rolls. (And call them kanelsnegler!) If you want to get fancier you can shape them like twisted knots and call them kanelknuter (cinnamon knots) or kanelsnurrer (cinnamon twirls, snurre means “to spin”). I like the word kanelsnurrer best because it’s much more fun to say.

Even though they look difficult to make, it’s actually a lot of fun and doesn’t take much time. You start by rolling the dough into a large rectangle which you then smear with vegan butter and sprinkle with a lot of sugar and cinnamon. Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other side.  Roll out the dough into a rectangle 50 x 15 cm long and cut it into 8 long strips. Twist those strips and wrap the twist around two fingers, then tuck the end of the dough into the hole where your fingers used to be. If this sounds too confusing, you can see a couple of very descriptive pictures here. (Just keep in mind that I folded the dough differently and that in my version your dough shouldn’t look long and thin after folding but rather much more compact and almost square.)

Norwegian Cinnamon Buns (Norske Kanelsnurrer) |

Kanelsnurrer (Norwegian Cinnamon Buns)
Prep Time
2 hrs 40 mins
Cook Time
15 mins
Total Time
2 hrs 55 mins

These Norwegian kanelsnurrer are an elegant twist on your favourite cinnamon bun recipe. Literally!

Course: Breakfast, Dessert, Snack
Cuisine: dairy-free, egg-free, Norwegian, Scandinavian, vegan, vegetarian
Servings: 8 buns
Author: Mihl
For the buns
  • 250 ml soy milk at room temperature
  • 1 package instant yeast (7 g)
  • 250 g whole wheat flour
  • 250 g spelt flour
  • 75 g sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cardamom
  • 75 g vegan butter softened
For the filling
  • 60 g vegan butter softened
  • 60 g sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
For sprinkling
  • 1 tablespoon melted vegan butter
  • 1 tablespoon sugar
  1. To make the dough, stir together milk and yeast.
  2. Add flours, sugar, salt, cardamom, and butter.
  3. Knead for about ten minutes by hand.
  4. Cover dough with a damp kitchen towel and let rise for about 90 minutes.
  5. Roll the dough into a rectangle about 50 cm long and 30 cm wide.
  6. Spread the vegan butter on top. Mix sugar, cinnamon,and cardamom and sprinkle on top.
  7. Fold one third of the 50 cm long dough into the middle and then fold the other third on top, so that you have three layers.
  8. Make sure to seal the edges and roll the dough into a rectangle, about 50 cm long and 15 cm wide.
  9. Cut into eight long strips and twist each strip.
  10. Roll the twisted strips around two fingers and then tuck the end of the strip into the middle of your dough knot.
  11. Place on a baking sheet lined with parchment paper and repeat with the remaining strips.
  12. Brush with melted butter and let rise covered for about 60 minutes.
  13. Meanwile preheat the oven to 200°C.
  14. Sprinkle the twirls with sugar and bake for 15 minutes.
  15. Remove from oven and let cool completely.
Recipe Notes

Adapted from this recipe.




Blackberry Cheesecake with Whisky | seitanismymotor.com

Blackberry Cheesecake with a Buzz

by Mihl

Blackberry Cheesecake with Whisky | seitanismymotor.com

At the beginning of August we made a trip to the UK. Most of the time was spent in Scotland where I somehow got drawn into all things whisky. But since distillery and pub visits are not really compatible with a family vacation, most of my acquired whisky knowledge is still very theoretical. I started out with one bottle of malt, that I brought home to Dresden. Accompanied by a book on the topic of whisky. And while I am very interested in trying out a couple more brands in the future (see below!), my mind immediately wandered off to the kitchen, where a huge bag of freshly picked blackberries was sitting in the freezer. Because the last time I baked something with booze it was super awesome. Of course this blackberry cheesecake doesn’t have to be made with single malt. Bourbon will do the trick of enhancing the fruity aromas just as well. And so will do rum or a fruit based spirit. And even if you don’t have any alcohol on hand or simply don’t use it, that is fine, too. I will provide substitution suggestions in the recipe notes.

Blackberry Cheesecake with Whisky | seitanismymotor.com

If you’ve been following my recipes for some time, you probably already know that I never use cream cheese in my cheesecake recipes. It’s not that I don’t like it, it’s just that it has never been readily available in Germany. And now that it is, it is mostly manufactured by large dairy companies, which for me doesn’t really do the trick. So I still stick with yoghurt for my cheesecake base. For this version I also had to use up a box of store-bought cashew single cream. These kind of vegan creams are very common in Germany and several other European countries. From what I know they are not so common in the US. (They are usually thicker than creamer.) So if you don’t have a single cream on hand, you can make your own cashew based version. I like Gena’s basic recipe.

By the way if you are of the whisky drinking kind, please leave me a comment telling me of your favourite single malt. I want to buy a bottle or two, but can’t really decide which one.

Blackberry Cheesecake with Whisky | seitanismymotor.com

Blackberry Cheesecake with Whisky
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins

Vegan cheesecake recipes are legion. This one stands out with the help of some whisky and freshly picked blackberries. And you won't actually need any cream cheese. Just Yoghurt and some cashew based cream.

Course: Dessert
Cuisine: dairy-free, egg-free, vegan, vegetarian
Servings: 12
Author: Mihl
For the crust:
  • 90 g walnuts or pecans (1 cup)
  • 3 tbsp packed brown sugar
  • 120 g German type 1050 flour or all-purpose (1 cup)
  • ¼ tsp salt
  • 50 g refined coconut oil (1/4 cup) cubed
  • 1 tbsp whisky or cold plant based milk
For the filling:
  • 400 g plain soy yoghurt (1 ½ cups)
  • 6 tbsp cashew cuisine (cashew based single cream)
  • 100 g sugar (½ cup)
  • 2 tbsp fresh lime juice
  • zest from one small lime
  • 1/8 tsp ground vanilla
  • 2 tbsp cornstarch
  • ¼ tsp powdered agar agar
For the berry topping:
  • 250 g fresh or frozen blackberries (1 2/3 cups)
  • 50 g sugar (¼ cup)
  • 1 tablespoon whisky substitute apple juice or water
  • 1/8 tsp agar agar
  1. Preheat the oven to 180°C and line a springform pan (20 cm diameter) with parchment paper or grease the pan.

  2. Place the walnuts in a food processor and grind into a fine meal.
  3. Add sugar, flour, and salt and pulse until combined.
  4. Add coconut oil and blend until the dough holds together.
  5. Now knead in the whisky.

  6. Press dough into bottom and sides of the pan and place in the fridge.
  7. To prepare the filling, place all ingredients in a blender and process until smooth.
  8. Remove the prepared springform pan from fridge and pour filling into the crust.
  9. Bake for 70 minutes or until filling is golden brown and has set.
  10. 10 minutes before you remove the cake from the oven prepare the topping: Place all ingredients in a small saucepan and cook over high heat for five minutes, stirring constantly.

  11. Set aside and let cool for another five minutes.
  12. Remove the cake from the oven and spread topping on top.
  13. Let cool to room temperature and then let the cake set in the fridge for 3-4 hours before serving.






Blueberry Crumb Cake

Blueberry Crumb Cake

by Mihl

Blueberry Crumb Cake | www.seitanismymotor.com

Thank you to everyone who took the time to comment on my last post. It really means a lot to me that you all are still here reading my blog, no matter how long the distance between the entries. All your responses really helped me to figure out what I want with this blog. It reminded me that most of the pressure I was dealing with behind the scenes was homemade with me going in circles thoughtwise. I think with your help I got rid of that pressure. Which means that I can finally go back to developing recipes and taking pictures!

Blueberry Crumb Cake | www.seitanismymotor.com

I hope you are all having a great summer! Ours was a bit too hot, in my opinion, especially since it never really seems to cool down in a city. So it’s nice when you know people who live at the edge of town, blessed with a huge garden and a lot of fresh air. Although I often love living in a very vibrant neighbourhood, surrounded by Gründerzeit houses, from time to time it’s also nice to sit around in someone’s garden watching the sunset. Although when you do this with a couple of your co-workers by your side and you also made a cake for this occasion, you’re usually very much distracted from sunset watching by recipe inquiries. And for about 10 minutes or so the table on which your cake is sitting, is also a bit more interesting than the sun. Then the cake is gone and for the rest of the evening you have to promise that you will hand over that recipe. Soon.

And yes, you read that right. Ten minutes and the cake was gone. While competing against a boatload of tiramisu, which I imagine was very good, but unfortunately not vegan. Thanks to my lovely coworkers, who always have the nicest compliments for my food and keep asking me for recipes, you can now try this blueberry crumb cake yourself. Plus, if you followed the news this week, be it over the pond or here in Europe, you all probably need a little something to cheer yourself up.

Blueberry Crumb Cake | www.seitanismymotor.com


Blueberry Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

This mixture of crumb cake and cheesecake got a lot of praise from everyone who tasted it.

Course: Dessert
Cuisine: dairy-free, egg-free, vegan
Servings: 12 Slices
Author: Mihl
For the cake
  • 240 g all-purpose flour (2 cups)
  • 4 tbsp chickpea flour
  • 2 tsp baking powder
  • 150 g sugar (3/4 cup)
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1/8 tsp ground vanilla
  • 240 ml oat milk (1 cup) any plant based milk is fine
  • 120 ml rapeseed oil (1/2 cup)
For the filling
  • 130 g raw cashew nuts (1 cup)
  • 200 g soy yoghurt
  • 100 g sugar (1/2 cup)
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 250 g blueberries fresh
For the crumb topping
  • 200 g all-purpose flour
  • 75 g sugar (6 tbsp)
  • 55 g refined coconut oil (1/4 cup) soft
  • 2.5 tbsp rapeseed oil
  1. Preheat oven to 200°C and grease a 26 cm springform pan.

  2. To make the cake, combine flours, baking powder, sugars, salt, and vanilla in a large bowl.

  3. Whisk in milk and oil.

  4. Pour into the pan and bake for 10 minutes.

  5. In the meantime prepare the filling and the crumbs. For the filling combine all ingredients (except for the blueberries) in a blender and mix until smooth.

  6. For the crumb topping mix all ingredients and knead until soft and large crumbs form.

  7. Remove cake from oven and spread filling on top.

  8. Evenly distribute the blueberries on the filling.

  9. Sprinkle streusel on top.

  10. Bake for another 40 minutes or until the crumbs are golden brown.

  11. Let cool on a rack for about 15 minutes before removing the cake to cool completely.

  12. Serve when cooled.







Best Vegan Brownies | seitanismymotor.com

Best Vegan Brownies | seitanismymotor.com

Hello, blog readers! I am back to blogging. ha, ha! Yeah, I know. But I found the best brownie recipe ever! I spent almost a week thinking about if I should put it on the blog or not. Because this site has been abandoned again, this time for over six months. I had my 10 year vegan anniversary on the way and the blog had it’s tenth birthday, too. Once more I wasn’t sure if I should continue this page or simply just take it offline (because I still pay for it!). In the past I have often been frustrated by how superficial and anonymous blogging has become. When I started I knew most of the vegan bloggers out there and commenting on each others blogs was natural and most of the fun. But now blogging seems to be mostly about perfect illusions of shiny lifestyles. Furthermore I am  often annoyed by my own inability to get and keep in touch with people. I cannot keep track of what my favourite fellow bloggers and Instagrammers are up to. I don’t find the time to email them or leave honest comments. Of course caused by the fact that I work full-time, have a family, and honestly don’t really find much time anymore to manage a bilingual blog. But it still sucks.

Since I can be the most impulsive person you have ever met, what the heck. Here’s a new recipe.  These are honestly the best vegan brownies ever!  I took them to work and my coworkers were all blown away.  And I swear you too want to try these!  I discovered the nonvegan version in the German translation of a book by America’s Text Kitchen. It contained some interesting observations on the crispy top on brownies and some indirect tips on egg replacers. If you want crispy, crackling brownies, you need sugar. And if you need a kick-ass egg replacer use mayonnaise! The sugar thing I have been telling you for years, right? But the mayonnaise thing I didn’t know. I have been vegan for 10 years and never once have I managed to properly veganise a nonvegan brownie recipe. Who would have thought that mayonnaise is the secret?


Best Vegan Brownies
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

These brownies are exactly what you have been searching for! They come with a rich chocolate aroma and have the perfect texture: chewy and moist on the inside and crispy on top.

Course: Dessert
Cuisine: American, dairy-free, egg-free, vegan, vegetarian
Servings: 16 servings
Author: Constanze of Seitan is my Motor
  • 30 g Dutch process cocoa powder
  • 1 ½ teaspoons instant coffee powder
  • 150 ml boiling water
  • 60 g bittersweet chocolate , finely chopped
  • 160 ml vegetable oil
  • 50 g melted vegan butter
  • 120 g vegan mayonnaise
  • 40 g aquafaba
  • ½ teaspoon ground vanilla powder
  • 250 g granulated sugar
  • 250 g powdered sugar
  • 250 g flour
  • 1/8 teaspoon baking soda
  • 150 g bittersweet chocolate , chopped
  1. Preheat oven to 180°C and line a 20 x 20 cm square pan with parchment paper.
  2. In a bowl combine cocoa powder, coffee powder, and boiling water.

  3. Whisk until smooth.
  4. Stir in 60 g of chocolate until melted.
  5. Add oil, melted butter, mayonnaise, aquafaba, and vanilla and whisk until smooth.
  6. Add sugar and with a handheld mixer, beat until the sugar is dissolved.
  7. Add flour and baking soda and beat again until most of the flour is incorporated. A couple of lumps are okay.
  8. Fold in chocolate and pour batter into the pan.
  9. Bake for 60 minutes.
  10. Let cool for two hours and remove the parchment paper.
  11. Store in the fridge over night and then bring back to room temperature (2 hours) before you cut and serve them.

  12. Store in an airtight container.
Recipe Notes

The aquafaba can be poured right from the can. No need to whip it up.

Enjoy the recipe and have a great Sunday!


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