(gluten-free, dairy-free, refined sugarfree, vegan)
- 3 tbsp chia seeds + 1 cup water
- ½ cup coconut whipped cream (about one can of full-fat coconut milk kept in the fridge)
- 1 cup full-fat almond meal
- 4 tbsp full-fat coconut flour
- 2 tbsp psyllium husk
- ⅓ cup coconut palm sugar (or for example xylitol or erythritol)
- 3 tsp baking powder
- 1 tbsp cardamom
- 1 tsp ceylon cinnamon
- 1 tsp apple cider vinegar
- 2 tbsp water + 1 tbsp maple syrup
TIP: If you don’t like almonds, you can replace almond meal with 1/2 cup of coconut flour. In that case you can replace the chia -water mixture with 3 organic eggs. Whip the eggs with the sugar until light and fluffy and then add to dry ingredients with whipped coconut cream. Always add enough flour or whipped coconut cream so that the dough is nice and fluffy, not crumbly and dry or too sticky or loose.
Preheat the oven to 350 / 175 C F degrees.
Mix chia seeds and water in a small bowl and leave to thicken.
Take the coconut milk can from the fridge and scoop out the white thick paste into another bowl. Whip until fluffy.
Mix the dry ingredients in a third bowl. Add the chia mixture and the coconut whipped cream and apple cider vinegar. Mix. Leave the dough to thicken for about 10 minutes. The dough is ready when it’s easy to handle and you can mold buns from it and they’ll retain the ball shape without flattening. Add flour if needed. Mold small round buns from the dough on a baking tray covered with a baking paper. Grease with water-syrup mixture. Bake in the oven for about 30-35 minutes until buns get nice golden color. Take from the oven and let cool totally. In the meantime prepare the fillings. When buns are cooled, cut off the hats and fill with almond paste slice and coconut whipped cream. Dust lightly some coconut flour on or sprinkle on some shredded coconut. Serve and enjoy! Store in the fridge.
COCONUT WHIPPED CREAM
- 2 can full-fat coconut milk (keep in the fridge)
- 1 tbsp coconut syrup (or for example maple syrup)
- ½ tsp vanilla powder
Take the coconut milk cans from the fridge and scoop out the white thick paste into a bowl. Add syrup and vanilla. Whip until fluffy. If the mixture gets too warm and runny, keep in a fridge for awhile so that it gets as thick as normal whipped cream. Use as a filling in semlas with almond paste.
- 1 cup almond meal
- 3-5 tbsp coconut syrup or maple syrup
- ½ tsp vanilla powder or seeds from half vanilla bean.
Mix all ingredients in a small bowl with a spoon. The dough should be easily moldable, like playdough, not too dry or crumbly. Add more syrup or almond meal if needed. Roll the dough into a pole (about 5 cm / 2 inches thick) and roll it inside a parchment paper or plastic wrap. Put it in the fridge and leave to thicken for at least 1 hour, or overnight. Cut the pole into 1 cm/½ inch thick slices. Use slices inside semlas with coconut whipped cream.
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