Can buckwheat buns with coco whip and raspberry jam [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is buckwheat buns with coco whip and raspberry jam [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

2.2K Views 10 years ago

Buckwheat Buns With Coco Whip and Raspberry Jam
[Vegan]

Author Bio

Adventurous gluten-free vegan dinners and desserts that use fresh ingredients and global flavors. Ella is a... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Buckwheat

Buckwheat Buns With Coco Whip and Raspberry Jam [Vegan]

8-10 buns

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.

Ingredients You Need for Buckwheat Buns With Coco Whip and Raspberry Jam [Vegan]

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

Order with Instacart Download Our App

How to Prepare Buckwheat Buns With Coco Whip and Raspberry Jam [Vegan]

To Make the Buns:

Start by preheating oven to 392°F 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 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:

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:

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

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!