Gluten-free, vegan, and plant-based depending on the ingredients you choose.
Makes 4-6 buns depending on the size you make.
Recipe
Ingredients
- 5 dl gluten-free, organic light flour or light organic spelt flour (if you tolerate a little gluten)
- 3 tsp baking powder
- 3 tbsp coconut sugar, some for the batter and some for the strawberries
- 1 tbsp sweetener like xylitol or another alternative (for the coconut cream)
- ½ tsp finely ground sea salt
- ¼ tsp cardamom
- 2.5 dl unsweetened almond milk or oat milk
- 1 tbsp melted coconut oil
- 1 can chilled coconut cream/milk
- 1 tsp vanilla extract
- Strawberries, sliced and whole
How to make:
Prepare the day before:
Chill 1 can of coconut cream in the fridge for at least 8 hours
Prepare 1 hour before:
Preheat the oven to 180° C. Prepare a baking sheet with parchment paper.
Chill a large metal bowl and the whisk in the freezer (should be there for 1 hour).
Instructions:
The buns
Mix flour, baking powder, 2 tbsp coconut sugar, sea salt, and cardamom well.
Add almond milk, coconut oil, and vanilla and stir until the dough is smooth. The dough should be thick and sticky.
Divide the dough into four to six pieces and place them on the parchment paper.
Bake for 30 minutes or until golden brown. Remove from the oven and let cool.
The strawberries
Mix sliced strawberries with 1 tbsp coconut sugar. Let sit for 30 minutes. Keep some whole strawberries for decoration.
The coconut cream
NOTE! The coconut cream should have been in the fridge for at least 8 hours or overnight. The metal bowl and whisk should have been in the freezer for 1 hour before making the cream.
Open the can of coconut cream carefully without shaking it. Use only the solid/thick part of the coconut cream/milk, save the remaining liquid for another day, for a stew or similar.
Whip the coconut cream with a chilled electric mixer or hand mixer on medium speed for a while, then increase to high speed. Whip until stiff peaks form, which can take up to 10 minutes. Add your preferred sweetener (e.g., xylitol) and vanilla extract to the cream and whip for another minute.
Of course, you can use regular organic cream instead depending on your diet, preferences, and patience =). We have also seen that Renee Voltaire now offers whipable coconut cream!
Final step
Cut the cooled buns in half and spread some coconut cream on the bottom, add a layer of sliced strawberries, add more cream on the strawberries, and then put the top on. Decorate with whole strawberries on the plate and maybe lemon balm or mint.
Happy Midsummer!
