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To mark the start of intermittent fasting and according to old Swedish tradition, we have Fat Tuesday. On this particular Tuesday we eat as many semlas as humanly possible. Here is a gluten and sugar-free version for you
For Semla buns
100 g vegan butter
5 dl oat milk
50 g yeast for sweet baking
1 dl birch sugar
1/2 tsp salt
2 tsp cardamom seeds
12 dl gluten-free flour 4 dl rice-flour, 4 dl rice-flour 4 dl oat flour
Or buy a premixed flour mix
2 dl cream
2 dl sweet almond paste
Warm oat milk
Crumble the yeast in a bowl. Melt the butter and mix with the oat milk, it should be 37°. Pour the liquid over the yeast. Grind the cardamom seeds in a mortar.
Blend the flour mix, sugar, salt and cardamon in a bowl.
Slowly turn the flour into the yeast. Remember that the dough needs to be a bit moist when using gluten-free flour; otherwise, you will end up with bricks for buns. Let the dough rise for forty-five minutes under a kitchen towel.
When the dough has risen, dived it into two rolls. Cut the roll in four cm pieces and roll each one into a bun.
Let the buns sit for thirty-five minutes under a towel, before putting the trays in the oven top of with some extra oat milk—Bake in the oven for ten-fifteen minutes at 225°.
While the buns are baking, you whisk two dl of cream and chill in the fridge.
When all the buns have baked and are chilled, cut them in half and remove a piece in the middle, stuff the hole with the almond paste and cream.
For the real Swedish version, serve with warm oat milk and cinnamon.
Photo: Carl Larssons photo-atelier