Today I would like to show you a variation of the vegan nut braid. I prepared this without the addition of oil and tried largely sugar-free to dispense with sugar alternatives (coconut sugar, maple syrup and co).
Mother’s Day is just around the corner! Have you planned something to do? I keep our fingers crossed for the weather. We stay with the kids at home, in good weather, Liam and Leana can play a lot in the garden, playing in the vegetable beet. 😉
How did I get the idea of baking a nut braid?
Since we expect friends on Sunday and these do not eat plantbased. I wanted to bake cakes, which are not let one directly asked: Is this vegan now?
I also baked a second cake: rhubarb aquafaba cake.
My family and friends can always eat a nut braid. Most of the time we do not bake it ourselves, but buy the nut braid at the bakery. There is not a vegan unfortunately, so I looked for a recipe in the old baking books of my mom and found a delicious recipe. I quickly veganized the vegan recipe for the nut braid and voila it came out delicious.
Today my cousin with her boyfriend were at our place and they really enjoyed it. They were also super surprised that it is possible to bake delicious cake this way.
Leave a comment about how you like the recipe. Have you tried out the delicious nut braid, then just tag me with #veeatcookbake on Facebook or Instagram and I will not miss any from you.
- 500g flour (spelt)
- 250 g of plant drink
- 10g of active yeast
- 1 teaspoon salt (optional)
- 50 g apple sauceunsweetend
- 25g sugar alternative such ascoconut sugar, maple syrup, date sugar etc.
- 200 g hazelnuts whole orflour
- 100 g almond paste
- 100 g apricot puree
- 75 g of plant drink
- ½ tsp cinnamon
- 25 g sugar (optional), less or more: depending on how sweet you like it
- 50 g of raw cane sugar grounded
- 1-2 tablespoons of lemon juice
- First make the yeast dough, knead all the ingredients in a kitchen machine with the dough hook to a supple dough. This may no longer stick to the edge of the bowl, possibly some flour or liquid. This is my knee so I'm about 5 minutes so that it will get nice and soft and let it roll out well later.
- Leave the dough covered in a bowl for at least 1 hour. It is best to cover it with a damp cloth so that the dough does not dry out.
- In the meantime, prepare the filling. For this you take the hazelnuts grind these or you have bought directly grounded hazelnuts. In a stand mixer mix the planting drink with the marzipan raw material until the marzipan is dissolved. Now pour to the grounded hazelnuts and add the remaining ingredients. Now mix to a homogeneous mass. Is more of a tough consistency but stroking. The filling must not be too liquid, otherwise it will run out on the dough afterwards. If the filling tastes too good, add some sugar.
- Roll the dough into a rectangle. Slightly larger than a baking tray.
- Now spread the filling on it.
- Roll up the dough from the short side. Now you cut through the dough roll in the middle. Beginn from the long side and then again cut both strands. Now turn the strings with the open fill side upwards and first interweave two strands together and then the two strands which you are created.
- Place the whole braid now on a baking sheet. Cover it for 30 minutes to 1 hour and let it rise again.
- The Vegan Nut braid is baked at 180 ° C for about 30 minutes.
- Let the nut crumbly cool and then spray it with the sugar. You can just eat it that way.
This sounds delicious! I’d love a big slice of it right now. 🙂 Aquafaba is amazing, I use it my baked goods often.
Thank you. 🙂 aquafaba is amazing 🙂
What an amazing baked good. I’ve never had a ‚braided nut bread‘, really beautiful. Also love the idea of your rhubarb aquafaba cake!
Thank you 🙂
That bread is a thing of beauty! What a great way to treat yourself on Mother’s Day!
Thank you 🙂 do we not deserve a little treat?! 😉
This looks delicious, and I love that it’s fruit-sweetened!
Thank you Becky, I am trying to avoid refined sugar.
Wow! Those swirls on this nut braid look so beautiful! I can’t believe it’s oil-free too! Can’t wait to give this recipe a try 😉 Pinning!
Thank you Vanessa. 🙂