Gluten-free, vegan, and plant-based depending on which ingredients you choose.
Makes 4-6 buns depending on the size you make them.
Recipe
Ingredients
5 dl gluten-free, organic light flour or light organic spelt flour (if you can tolerate a little gluten)
3 tsp baking powder
3 tbsp coconut sugar, a little for the batter and a little for the strawberries
1 tbsp sweetener like xylitol or other 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 refrigerator for at least 8 hours
Prepare 1h before:
Preheat the oven to 180°C. Prepare a baking sheet with parchment paper.
Chill a large metal bowl and whisk in the freezer (should be there for 1 hour).
How to make:
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 they are golden brown. Remove from the oven and let cool.
The Strawberries
Mix sliced strawberries and 1 tbsp coconut sugar. Let stand for 30 minutes. Keep some whole strawberries for decoration.
The Coconut Cream
IMPORTANT! The coconut cream should have been in the refrigerator for at least 8 hours or overnight. The metal bowl and whisk should have been in the freezer for 1 hour before you make the cream.
Open the can of coconut cream, being careful not to shake it. Use only the solid/thick part of the coconut cream/milk, save the remaining liquid for another day, for a stew or similar.
Mix the coconut cream with a chilled electric mixer or hand whisk on medium speed for a while and then increase to high speed. Mix until stiff peaks form, which can take up to 10 minutes. Add optional sweetener (e.g. xylitol) and vanilla extract to the cream and mix for 1 more 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 whippable coconut cream!
Final Step
Cut the cooled buns in half and spread a little of the coconut cream on the bottom, add a layer of sliced strawberries, add more cream on top of the strawberries and then put on the top. Decorate with whole strawberries on the plate and perhaps lemon balm or mint.
Happy Midsummer!
