Purchase two or more products from our Never Spring assortment and receive a complimentary Be Kind tote bag. Add the tote bag to the cart and use code BEKIND at checkout.
To celebrate kanelbullens dag aka cinnamon-bun day we honor the Swedish tradition of fika by sharing this gluten, sugar-free and vegan recipe with you. Why do we love this recipe som much? Instead of regular processed white sugar we use birch sugar, because we love that birch.
100 g vegan butter
5 dl oat milk
50 g yeast for sweet baking
1 dl birch sugar
1/2 tsp salt
2 tsp cinnamon
12 dl glutenfree flour 4 dl rice-flour, 4 dl rice-flour 4 dl oat flour or buy a finished mix
50 g vegan butter ( room temperature )
2 dl birch sugar
1 tbs cinnamon
Extra sugar for topping
Extra oat milk for topping
Take the yeast and make small crumbs with it in a bowl. Melt the butter and mix with the oat milk, it should be 37° add it to the yeast.
Blend the flour mix, sugar, salt and cinnamon in a bowl. Slowly turn the flour into the yeast mix. Remember that the dough needs to be a bit wet when using gluten-free flour, otherwise you will end up with bricks for buns. Let the dough rise for 45 minutes under a kitchen towel.
Cut the dough in 3 equal big pieces. Using a rolling pin roll the dough out onto a clean surface using some extra flour on the pin and table.
Spread the butter, birch sugar and cinnamon on top. Roll up and cut into 2 cm pieces, place each bun onto a baking pan using silicon bake sheets. Let the buns sit for 35 minutes under a towel. Just before putting the trays in the oven top of with some extra oat milk and birch sugar using a brush for the milk. Let the buns sit in the oven for 10-15 minutes at 225°.