I like to experiment with traditional dishes and make them completely vegetarian or Raw food , it’s fun trying to find the flavor and texture combinations that works and sometimes you might get a little surprisingly similar to the original.
When I looked around online , I found a recipe for Raw food buns (A Swedish specially called “Semla”) that I really wanted to try. Now they don’t look like buns if you look at the color, but it’s also not what the idea here. In this case it is the beautiful smooth and creamy taste that are emulated . Perfect with a cup of tea!
You needed to 5-6 small rolls
Preparing by soaking almonds, preferably 8 hours. Soaking brings out the flavor. Soak the cashew nuts to the cream also that makes the cream creamier, 2 hours is enough.
Almond and cardamom buns
75 ml (about 50 g) soaked almonds
75 ml (about 45 g ) cashew
50 ml (about 30 g) was crushed flaxseed
about 6 dates ( 75g stoned weight)
A pinch of salt
1 tsp cardamom
2 tsp coconut oil with coconut flavor ( cold pressed coconut oil)
Blend the cashews and flax seeds into flour. Add the almonds, blend until everything is finely divided . Remove the pit from the dates and mix along with the rest of the ingredients. Shape into small buns, take off the lid and scoop out some so that the cream will fit . If you missed soaking the almonds , you may need to add some water to make a malleable dough.
100 ml (about 90 g) cashews , soaked for at least 2 hrs
0.5 Each pear (about 100 g )
1 date ( about 15 g)
0.5 tsp real vanilla
about 2 tablespoons water
Pour off the cashew nuts, peel pears, remove the pit from the date and add vanilla and water in blender. If you missed soak the cashew nuts, mix them to a fine powder before adding the remaining ingredients , and add a little extra water. Mix until the cream is smooth. Fill the bun with the cream and put on the lid.