Sprouted Fig (The Smoothie Lover)
February 3, 2016
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Veganske fastelavnsboller uden raffineret sukker og mel. 

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

This coming Sunday is Shrovetide – a weird holiday which we celebrate here in Denmark. Originally, many years back, it marked the day of the beginning of the 40 days long fast until Easter, but today it’s just a holiday for children. The second most important tradition, this holiday, is the game “knock the cat off the barrow”. A game where a painted wooden barrow full of candy, confetti and a paper cat hangs in a rope and you take turns beating it with a bat to knock it down. Rather like a piñata. Weird.

Det er allerede fastelavn den her weekend og for en gang skyld glæder jeg mig – jeg skal nemlig fejre fastelavn i år, ja jeg skal så. På fritidshjemmet til den skole, jeg arbejder på. Jeg har slet ikke fejret fastelavn siden jeg selv i fritidshjem, så det bliver så hyggeligt.

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard. Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

The most important tradition however is Shrovetide buns. Soft buns filled with custard. I love them so much. The homemade ones that is. Especially my grandmothers. But I thought it was time for some healthier, vegan ones. And here they are – whole wheat, vegan, low fat and low in sugar (and completely free from refined), but still heavenly soft and sweet.

Perfect for this coming Shrovetide Sunday.

Det vigtigste ved fastelavn er fastelavnsboller. Punktum. Jeg har altid elsket de bløde boller med cremefyld inden i. Ikke noget med flødeskum eller bagerens dårlige øje her, nej tak. Nej, gode hjemmelavede, knapt så søde fastelavnsboller – allerhelst mormors – er og bliver de bedste. I år havde jeg dog lyst til at prøve med en lidt sundere variant, gene veganske. Det blev til de her skønne boller lavet med speltmel, helt uden smør og mælk og med et minimum af sukker (og helt uden det raffinerede). Det lyder som noget værre helse-halløj, men jeg lover, de er så lækre – bløde og søde og med gemt vaniljecreme indeni.

Perfekt til fastelavn på søndag.

Vegan Shrovetide Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 buns

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

Ingredients

    Buns
  • 1 tbsp. psyllium husks
  • ¼ cup water
  • 1 cup lukewarm water (or almond milk for a richer taste)
  • 25 g. fresh yeast OR
  • 2 tbsp. agave or maple syrup (or honey, if you eat that)
  • ½ tsp. salt
  • 1 ½ cup spelt flour
  • ¼ cup coconut oil, softened
  • 1 ½ cup white flour (you can sub spelt)
  • Custard
  • 1 cup almond milk
  • 2 tbsp. starch (corn or potato)
  • ½ tsp. vanilla powder or extract
  • 2 tbsp. agae syrup
  • Glace
  • 1 tbsp. coconut sugar
  • 1 tbsp. cocoa powder
  • 3-4 tsp. boiling water

Instructions

  1. Start by making the dough: place the psyllium husks in the ¼ cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water. Mix in salt, agave/maple/honey and the psyllium husks and knead in the first 1 ½ cup of the dough. Now knead in the soft coconut oil before adding the rest of the flour. Leave to rise for half an hour.
  2. While the dough rises make the custard: Mix everything in a small saucepan and stir until the starch is completely dissolved in the milk. Heat up while stirring constantly. When it boils whish vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.
  3. Roll the dough out into a big square on a floured surface. cut 20 (4X5) squares out of it and place a dollop of custard on each square. Now fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  4. Leave the buns to rise for another half hour, while the oven heats to 200°C / 390°F. Bake for 15-20 minutes (until golden brown and brown on the bottom) in the middle of the oven. Leave to cool slightly before adding on glace.
  5. Make the glace by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and enjoy!

Notes

The buns freeze very well.

http://sproutedfig.com/vegan-shrovetide-buns/

Vegan, refined sugar free Danish Shrovetide Buns. Healthy sweet buns with custard.

10 responses to “Vegan Shrovetide Buns”

  1. These look beautiful!!! I’ve never heard (or seen) them!

  2. These remind me of a profiterole! They look so good I wouldn’t even know they were healthy O_O

  3. Summer says:

    Yum! These buns are perfect for me ♥

  4. Hahaha, these buns also remind me of profiterole!
    This recipe looks extremely delicious! Love your Danish recipes so much :)
    Pinned!

  5. Serena says:

    Love, love hearing about this traditional Danish holiday. So interesting. The buns look amazing. Why do you use the psyllium husks? Is it for extra fiber in the diet? or does it help the structure of the bun dough? Thanks!

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