Krumkaker with trollkrem

Dec 10, 2018

Krumkaker are cone shaped, waffle-like cookies with a pretty pattern, and a very classic and popular in Norwegian cuisine, particularly around Christmas time. I would venture to say it’s probably the most well known and made pastry besides lefse, and a true symbol of the holidays. 

Recipes for krumkaker can be found in the oldest Nordic cookbooks dating all the way back to 1648, and the first Norwegian cookbooks all had different versions.  Norway’s first printed cookbook by Maren Elisabeth Bangs, included recipes for both thick, thin and and regular krumkaker.  The biggest repertoire of krumkake recipes can be found by Henriette Rude and Hanna Winsnes who respectively offer six and seven recipes each.  It’s important to note that “krumkaker” was a common denominator for a wide selection of cookies that could be rolled into a cone, and not only the kind we think of as krumkaker today. 

As with many other cookies, the ingredients in krumkaker are classically flour, eggs, sugar and butter, and is often spiced with cardamom.   Because the recipe also calls for potato starch, there is no need to add eggs in the batter, as the potato starch will act as a nice binder.  I’ve regardless chosen to add a little aquafaba, which works beautifully. 

Krumkaker are typically filled with cloudberry cream, and while I often have cloudberry jam in the house, I think nothing really replaces fresh cloudberries that I’ve picked myself from the secret spot by our cabin in the mountains in Norway. 

So instead, I chose to fill my krumkaker this time with trollkrem, (“Troll Cream”), but instead of lingonberries I chose wild berries, a mix of blackberries, blueberries, strawberries and raspberries.   Wild berries grow everywhere in Norway, in fact there are over 40 different types of berries growing in Norway and Sweden, and it’s very common to go out and forage for them.  I’ve often said in previous blog posts that it is in Scandinavia you find the tastiest, juiciest and freshest berries, so I consider these one of the most authentic ingredients in Nordic cooking. 

Trollkrem is a super simple dessert made with only three ingredients: egg whites, lingonberries and sugar, and often served on New Year’s Eve.  To replace the egg whites, I’ve used aquafaba, which works like a charm.  Simply start by whipping up the aquafaba with a little cream of tartar, then slowly add in the sugar.  It is important to use a stand-mixer on high speed and to be sure to whip the aquafaba for about 10 minutes, but no longer than 12 minutes. 

Look at the gorgeous color and texture of this aquafaba (chickpea liquid) trollkrem: 

When looking into why this dessert is called trollkrem, there isn’t a definite explanation. One is that the names stems from one of the ingredients; tyttebær; Norway’s name for lingonberries. According to Norwegian etymology, trollbær was a common name for a variety of wild berries.   Another theory is that trolls live in the mountains, where most berries also grow, and a third is that there is something magical or “troll like” when the tart lingonberries get mixed with the sugar and egg whites (in my case, aquafaba) and transforms into the tastiest dessert… So there you have it – pick the story you like best! 

If you don’t feel like making trollkrem, you can fill the krumkaker with vegan ice cream or any other type of whipped cream made from either coconut cream of aquafaba and even drizzle it with a little melted chocolate… Use your creativity – no filling will taste bad in these delicious cardamom cone cookies!

_____________________________________________________

VEGAN KRUMKAKER

about 4 tbsp aquafaba, whipped*
1 cup (225g) margarine or butter, melted and cooled
1 cup (225g) sugar
1 cup (225g) potato starch
1 cup (225g) all purpose flour
1/2 cup (125ml) water
2 tsp ground cardamom

*see recipe for trollkrem below for how to prepare aquafaba

Combine all the dry ingredients in a bowl of a stand mixer fitted with a paddle, or in a medium bowl by hand, carefully fold in the aquafaba, water and melted butter.  Let the batter sit for about 30 minutes to swell. 

Heat your krumkake iron and bake the cookies according to the iron’s directions.  Using the krumkake cone roller, quickly roll the cookies into a cone as soon as you lift the krumake out of the iron, the batter will seize up and stiffen quickly.  Let the krumkaker cool while you make the trollkrem.

Cookies will keep for several days in an airtight container. 


TROLLKREM

1 x 15 oz (425g) can chickpeas, liquid drained and chickpeas reserved for later use
1/4 tsp cream of tartar
1 x 10 oz (283g) bag frozen wild berries, thawed
3/4 cups (150g) granulated or confectioner’s sugar
2 tsp vanilla extract

In a bowl of a stand mixer, add the drained liquid from the chickpea can (aquafaba) with the cream of tartar, and start whisking on high. After 5 minutes, slowly add in the sugar or confectioner’s sugar along with the vanilla extract for another 5 minutes until stiff peaks form. 

While the aquafaba is whisking, throw the berries into a blender with a few drops of water and puree until smooth. Set aside until ready to use>

Carefully fold the pureed berries in with the whipped aquafaba, taste for sweetness and adjust accordingly.   

Note: Use the whipped aquafaba the same day – it won’t keep its shape overnight, and is best enjoyed the same day.






0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Arctic Grub
My Norwegian Bread Baking course is opening next week, and I’m busting all the myths that might be holding you back from bread bliss. Swipe through to read more! 

Have you ever tried making Norwegian bread before? 

Drop a comment and let me know how it went! If you haven’t tried yet, what’s holding you back? I’d love to know.

Click the link in bio or comment VIP to join the VIP waitlist and get early access + a special bonus when enrollment opens!

#NorwegianBread #HomeBaking #BreadMaking #FoodFromScratch #SlowFermentation #BakingCourse #NordicBaking #HealthyBread”
#arcticgrub
𝐘𝐨𝐮𝐫 𝐖𝐡𝐢𝐭𝐞 𝐁𝐫𝐞𝐚𝐝 𝐂𝐨𝐮𝐥𝐝 𝐍𝐄𝐕𝐄𝐑 🙅‍♀️”

Tired of being told bread is the enemy? Spoiler: it’s not the bread—it’s WHICH bread.

This isn’t your sad grocery store sandwich loaf. 

This is Norwegian seed bread. THE. REAL. DEAL. 👊

Swipe through the below photos to see why this bread is actually your body’s BFF ➡️

And the FLAVOR? 

We’re talking next-level bread experience. 

That nutty richness from toasted seeds. 

The subtle tang from slow fermentation. 

The deep earthiness of whole grains. 

Once you taste this, that flavorless white foam masquerading as bread will never satisfy you again.

Want to learn how to make this life-changing loaf yourself? 

Waitlist for my Norwegian Bread Baking course is NOW OPEN!

Early birds get a secret VIP bonus you won’t want to miss!

Comment VIP to get the link for the waitlist and be the first to know when doors open and be eligible for the free bonus!

 #NorwegianBread #RealFood #NutritionMyths #wholegrainbread #bakebread #onlinebreadbakingcourse #norwegianrecipes #arcticgrub
There’s nothing quite like the comfort of traditional 𝒔𝒎ø𝒓𝒃𝒓ø𝒅 topped with pickled herring.

It’s the ultimate Nordic flavor experience!

Capture the essence of classic sild (herring) while bringing a fresh contemporary Norwegian taste to your table with my 𝐕𝐞𝐠𝐚𝐧 𝐁𝐞𝐞𝐭 𝐚𝐧𝐝 “𝐇𝐞𝐫𝐫𝐢𝐧𝐠” 𝐒𝐚𝐥𝐚𝐝.

Drawing on my experience at Manhattan’s Aquavit restaurant, this recipe balances the three crucial elements of traditional sild: acid, salt, and sweetness.

The magic happens when my secret substitute for herring is transformed through careful marination, creating that distinctive texture we associate with pickled herring. 

Combined with earthy roasted beets, crisp green apple, and a creamy mustard dressing, this salad delivers Norwegian cuisine’s distinctive complex flavors.

Get the recipe link for this salad in my bio 🙂

This salad shines as part of a traditional 𝘴𝘮ø𝘳𝘨å𝘴𝘣𝘰𝘳𝘥 and 𝘬𝘰𝘭𝘥𝘵𝘣𝘰𝘳𝘥 or as a stand-alone 𝘱å𝘭𝘦𝘨𝘨 for your daily bread. 

I particularly love this salad on Norwegian 𝐡𝐲𝐭𝐭𝐞𝐛𝐫ø𝐝.

Recipes for this ‘cabin loaf’ are hard to come by but I share my special recipe in my 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐜𝐨𝐮𝐫𝐬𝐞, which will be relaunching later month. 

Get on the VIP list for early access to the course and special perks!  Comment VIP to get the link! 🍞🥖

#norwegianbreadcourse #norwegianrecipes #veganbeetandherringsalad #nordicplantbasedkitchen #veganizingscandinavianfood #arcticgrub
𝐇𝐚𝐩𝐩𝐲 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐖𝐨𝐦𝐞𝐧’𝐬 𝐃𝐚𝐲! 

Today we celebrate the strength, resilience, and creativity of women everywhere, especially those who have shaped Norwegian food culture through generations.

I share quotes from Pippi yearly on this day, and I especially love this one: “𝑰 𝒂𝒎 𝒕𝒉𝒆 𝒔𝒆𝒂, 𝒏𝒐𝒃𝒐𝒅𝒚 𝒐𝒘𝒏𝒔 𝒎𝒆.”

Like the untamed sea, women’s contributions to our culinary traditions have been powerful, boundless, and essential. 

From grandmothers passing down secret family recipes to innovative female chefs redefining Nordic cuisine today.

What’s your favorite dish passed down from a strong woman in your life? 

Share in the comments below!

#InternationalWomensDay #WomenInFood #NorwegianCuisine #PippiLongstocking #WomensEmpowerment #ArcticGrub
Have you ever wondered what happens when you combine the earthy warmth of Norwegian root vegetables with the bright, tangy zip of dill pickles? 

Let me introduce you to my Broccoli Dill Pickle Soup, inspired by Norwegian traditions and Eastern European cuisine.

This soup is a celebration of Norwegian ingredients—abundant broccoli that thrives in our cold climate, hearty root vegetables, and fresh dill—transformed into a vibrant green bowl of comfort perfect for chilly winter days.

Now you might be thinking “Dill pickles in soup? I don’t think so.”

But trust me. Dill pickles and their brine add depth to this soup making it truly unforgettable (in the best possible way!).

Rich, satisfying and completely plant-based- this soup comes together in 30 minutes and goes perfectly with a slice (or two)of homemade Norwegian seeded whole-grain bread...

By the way if you want to learn how to make the most authentic. delicious Norwegian bread, be sure to get on my wait list for when my best-selling online Norwegian bread course opens later this month...

Get both links in bio or comment “DILL PICKLE” to get all the info sent to you!

#broccolisoup #dill #norwegianrecipes #nordiccomfortfood #vegansouprecipes #arcticgrub #soupandbread
🇳🇴 FASTELAVN IS THIS WEEKEND! 🇩🇰 

Time for the most irresistible Nordic treat you’ll ever taste - fastelavnsboller! 

These heavenly cardamom-spiced buns filled with vanilla cream and berry jam are a centuries-old tradition I simply can’t get enough of. 

In this week’s new blog post, I’m sharing dairy-free versions  of both the Norwegian and Danish versions of fastelavnsboller that are just as pillowy-soft and decadent as their conventional counterparts.

Click the link in bio or comment CREAM BUNS to get the recipes and discover why even professional chefs struggle to stop at just one! 

🇳🇴🇩🇰

#Fastelavn #NordicBaking #FastelavnsBoller #ArcticGrub #vegancreambuns #NorwegianTraditions #Nordicrecipes