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Due to these new rules,  there is a growing and thriving industry in Hardanger, Norway’s most famous fruit region. In the early days,  it was typically the lower quality, “ugly” and unripe apples that the farmers couldn’t sell to customers, that were used for cider production. While I don’t have a Norwegian cider to enjoy while writing this article, I picked up a cider local to me, from the Hudson Valley of New York. As Hardanger, New York is known for apples (and is the second largest apple growing state in the country), where both regular and hard cider is produced throughout the state, as well as a variety of other apple products.

Starting in the east in Norway’s capital Oslo, we’ll travel west through the country to Hardanger,  which produces 40% of Norway’s fruit, including apples, plums, pears, cherries and red currants,  before ending the tour in the Hanseatic city of Bergen. On our trip you will get to experience the beautiful and varied nature, travel through fjords, mountains and the apple orchards of Hardanger,  savor the gorgeous food and drink (all vegan of course! ) and witness the creativity local entrepreneurs showcase when utilizing top of the line local produce, as well as visiting Oslo and Bergen, the two biggest cities in the country. ✅ go foraging and cook a beautiful vegan Nordic meal with your harvest ✅ stroll through the forests where Munch painted the famous “Scream” ✅ 2-day stay at the charming Utne hotel, dating back to 1722,  including a 3-course vegan dinner ✅ protected Nærøyfjord ✅ travel the cider route in the Hardanger area and lunch at the Cider house as well as visits to local breweries ✅ travel to Balestrand,  a village so idyllic it inspired Disney to use it as a setting for the movie Frozen.

Fyrstekake is for many people associated with Christmas, and is said to have originated sometime in the 1860s at Erichsen’s Bakeshop in Trondheim and was the bakery’s pride and joy – and secret. I like to use brown sugar instead of regular or confectioner’s sugar in the filling,  as I find it adds a nice caramel-like flavor that adds to the cake. a little plant based milk for brushing on dough demerara sugar for sprinkling on top of cake Add the flour, confectioner’s sugar, baking powder and butter in a food processor. Place them criss cross on top of the almond filling, brush the dough with a little plant based milk and sprinkle with demerara sugar (or regular sugar).

” in the middle of vanilla custard, these sweet rolls are perfect to enjoy on an afternoon while sitting against the wall of your cabin in the Norwegian mountains, enjoying the sun and the crisp air. Skoleboller typically are topped with sprinkles of coconut and confectioner’s glaze, and sunshine buns often are filled with additional things like cinnamon sugar and butter, oranges, almonds, chocolate.. anything your heart desires, essentially. 6 1/4 cup or 750 grams all purpose flour (more flour might be needed) about 3 tbsp water – or enough liquid to make it into a paste Heat up non dairy milk and vegan butter in a small pot on the stove, until it reached a temperature of about 100 degrees Fahrenheit or 38 degrees Celcius. Heat up the plant based milk with the sugar, add in the cornstarch and agar agar and simmer for about 10 minutes until it starts to thicken.