Vegan Magenbrot
Treat yourself to the indulgent flavors of Vegan Magenbrot, a plant-based twist on the traditional Swiss spiced bread that's perfect for festive occasions or a cozy snack. This delightful recipe features a harmonious blend of warming spices like cinnamon, cloves, and nutmeg, paired with rich cocoa and a hint of anisette liqueur for a uniquely aromatic profile. Each bite-sized piece is beautifully coated in a luscious dark chocolate glaze, adding an irresistible sweetness and decadence. Made with vegan butter, almond milk, and agave syrup, this recipe is both dairy-free and egg-free, offering a compassionate alternative without compromising on taste. Whether enjoyed with a cup of coffee or gifted during the holidays, this easy-to-make treat is guaranteed to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 15 grams Baking powder
- 2 tablespoons Cocoa powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 50 ml Anisette liqueur
- 200 ml Agave syrup
- 100 grams Vegan butter
- 250 ml Almond milk
- 250 grams Sugar
- 100 grams Dark chocolate chips
- 50 ml Water
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground cloves, and ground nutmeg. Mix thoroughly to ensure the spices and flour are evenly distributed.
In a saucepan over low heat, combine the anisette liqueur, agave syrup, vegan butter, and almond milk. Stir until the vegan butter is completely melted and the mixture is well combined. Remove from heat.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a dough forms. The dough should be soft but not too sticky.
Turn the dough out onto a floured surface and knead lightly until smooth. Divide the dough into four equal parts.
Roll each portion into a log approximately 3 cm in diameter, then place them onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes until firm. Remove from the oven and allow to cool slightly.
Meanwhile, in a saucepan over low heat, melt the sugar and water together until the sugar is dissolved completely.
Add the dark chocolate chips to the sugar mixture and stir until completely melted and smooth.
Cut the baked dough logs into bite-sized pieces, about 1.5 cm wide.
Dip each piece into the chocolate glaze, ensuring it's fully coated, then place it on a rack to set. You can place parchment paper underneath to catch any drips.
Allow the chocolate coating to set before serving. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
