Approx. 12 pcs.
Ingredients:
- 100 g melted virgin coconut oil
- 6 dl plant milk
- 1 tbsp apple cider vinegar
- 25 g yeast
- 30 g flea seed shells
- 3 tbsp cane sugar
- 2 tsp sea salt
- 2 tsp vanilla sugar
- 2 tsp ground cardamom
- 75 g cornstarch
- 125 g corn flour
- 200 g sorghum flour or whole grain rice flour
Cake cream:
- 3 dl plant milk
- 2 tbsp cane sugar
- 3 tablespoons cornstarch
- 1 tsp vanilla sugar
- 1/8 tsp turmeric (can be omitted)
Procedure:
- Melt the coconut oil, add the plant milk and let it get lukewarm. Pour into a bowl, add the apple cider vinegar and yeast and whisk well. Add the flea seed shells and the rest of the ingredients and mix well. Let rise for about 1 hour.
- To make the cake cream, whisk all the ingredients together in a saucepan and cook until the cream thickens. Allow it to cool.
- Divide the dough into 12 portions and make suitable squares. Place cake cream and marzipan (can be omitted) on each piece. Pinch the corners together and place the buns on a baking sheet with the joints facing down. Cover with a cloth and leave to rise for 15 minutes.
- Bake at 200° fan for about 20 minutes.
- Garnish with white icing or chocolate icing and serve.