Buckwheat Buns With Coco Whip and Raspberry Jam

These buckwheat bun treats take traditional shrovetide buns to the next level of deliciousness. Stuffed with whipped cream and jam, these cinnamon-bun-like pastries perk up any afternoon lull! Serve these fruity gems with a hot cup of passion tea.

BUCKWHEAT BUNS WITH COCO WHIP AND RASPBERRY JAM [VEGAN]

SERVES

8-10 buns

INGREDIENTS

FOR THE BUNS:

• 2 1/2 cups buckwheat flour
• 1 tablespoon psyllium seed husk powder
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 1 cup non-dairy milk
• 1 ripe banana
• 3 tablespoons agave nectar or pure maple syrup
• 2 tablespoons cold-pressed virgin coconut oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• Almond flakes (optional)

FOR THE WHIPPED COCONUT CREAM:

• 1 12-ounce can coconut cream (refrigerated overnight)
• 1-2 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract

FOR THE JAM:

• Jam of your choice

PREPARATION

TO MAKE THE BUNS:

1. Start by preheating oven to 392°F and line a baking tray with parchment paper.
2. In a large bowl, mix all the dry ingredients together, stir well to combine. In a blender or food processor, blend all the wet ingredients together. Transfer into a bowl with the dry ingredients. Form 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.

TO MAKE THE WHIPPED COCONUT CREAM:

1. 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.

TO ASSEMBLE:

1. Slice the buns half. Stuff with a dollop of jam and whipped coconut cream. Serve.

http://www.onegreenplanet.org/vegan-recipe/buckwheat-buns-with-coco-whip-and-raspberry-jam/