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]

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8-10 buns


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


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.

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