My veganizing attempts have turned out pretty well so far. If not delicious at least on the right track. But Friday I met my match. I knew it was going to challenge me, and it will require much more testing and improvisation before its where I want it.
I’m speaking of krumkake. My favorite Norwegian sweet. Its like a waffle cone but with a much more delicate sugary dough. We always eat them plain, but its common to fill them with whipped cream and lingonberries. The recipe is very egg heavy, which in vegan baking is always the bane of perfect dishes. Butter and cream can be easily dealt with. But the egg is a wily opponent.
Disclaimer: Here is the recipe I used, but bear in mind it does not yield good results. I’m posting it with hopes that someone else will join me in the battle of the Krumkake.
1/2 cup soy milk mixed with 3 tsp. cornstarch and heated until thick, then cooled
1/2 cup mild-tasting oil or margarine, melted and returned to room temperature
3/4 cup cane sugar
1 teaspoon pure vanilla extract
1 3/4 all purpose flour
2 teaspoons baking powder
With a stand mixer or handheld, beat the soy milk mixture, margarine, and sugar together until well incorporated. Add the vanilla. Sift flour and baking soda together and mix into the wet mixture. The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied. Follow instructions to bake on your krumkake iron.
When I made this the dough was nice and thick, but once placed on the hot iron it melted into a thin bubbly mess. I got one krumkake out of the whole adventure. Along with lots of crispy little bits. The taste was ok. What it needs is something to take the place of the egg white in holding everything together. Next time I’m going to try a flax egg.