Buckwheat Cardamom Buns with Coco Whip and Raspberry Jam

It’s Shrove Tuesday tomorrow and just in time I managed to perfect my recipe for the traditional Shrove buns or Semlor. Don’t really know what would be the right english term for this treat, since I think it’s only a thing in Finland and Sweden and maybe Estonian. But it’s a cinnamon-bun-like pastry stuffed with whipped cream and jam. And it tastes SO GOOD.

As a kid the Shrove Tuesday was always something you’d wait for since Christmas. Not only did it mean you were allowed to spend the whole school day outside tobogganing in the snow hills, but also huge buns, whipped cream and jam for lunch. The best day of the year.


And now I’m feeling super excited to share my vegan and gluten free version of the Shrove Buns. It’s a little adapted from my Cinnamon Rolls made also with buckwheat flour and stuffed with whipped coconut cream and grandma’s homemade raspberry jam.

Happy baking!

The Buns
(makes approx. 8-10 buns)

2 ½ cups buckwheat flour
1 tbsp psyllium seed husk powder
1 ½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp baking soda
1 ½ tsp baking powder
pinch of salt

1 cup plant milk of choice (I used oat milk)
1 ripe banana
3 tbsp agave nectar or pure maple syrup
2 tbsp cold-pressed virgin coconut oil
1 tsp apple cider vinegar
1 tsp pure vanilla extract

+ almond flakes (optional)

Start by preheating oven to 200°C and line a baking tray with parchment paper.

In a large bowl mix all the dry ingredients together, stir well to combine. In a blender/food processor blend all the wet ingredients together. Transfer into a bowl with the dry ingredients. Form to 8-10 even-sized buns, top with almond flakes and bake in the oven for about 20-30 minutes, or until golden. Remove out of the oven and let cool completely before stuffing.

Whipped Coconut Cream

1 can coconut cream (refrigerated overnight)
1-2 tbsp coconut sugar
1 tsp pure vanilla extract

Carefully open the coconut cream can and scoop out only the thick part from the top and place into a bowl. Whisk with an electronic mixer until creamy. Add the coconut sugar and vanilla extract, stir well combine.

+ jam of choice

Slice the buns half. Stuff with dollop of jam and whipped coconut cream. Serve and enjoy!


Thank you for stopping by, happy Shrove Tuesday! 🙂

x Ella



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