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Basler Brunsli
The Basler Brunsli is a brown Christmas biscuit with a strong connection to Basel. Hence the name, as the word “Brunsli” comes from the Alemannic “bruun” for brown. The biscuit is mentioned earlier in Winterthur, but the recipe was first published in 1750 by Eugen A. Meyer in Basel. Since then it has been considered one of the most important biscuits in the Basel area, along with Leckerli and Anisbrötchen. There it is not only eaten at Christmas time, but also at other festivities such as weddings, for example. The dough, based on almonds and chocolate, is coarse, dry on the outside and moist on the inside.
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vegan “Magenbrot”
Unfortunately, “Magenbrot” is not usually vegan. Although it would be really simple to veganize. I had already tried to make “Magenbrot” myself years ago, when I was not yet vegan, but it didn’t work. I got the base for this recipe from vegallen, a recipe that works. This year, however, I have made it not only gluten-free but sugar-reduced as well. Furthermore, I have made some other changes. Have fun trying it out! Magenbrot is a small, sweet glazedbiscuit that shares many similarities with a gingerbread cookie. The name of the dish directly translates to “stomach-bread” as it is believed to help improve digestion. Wikipedia
vegan voyage
