Veganized, healthy, whole food Traditonal semlor

Veganized, healthy, whole food Traditonal semlor


“What is this?!”, you say. This is a semla, a small swedish, wheat flour bun, flavoured with cardamom and filled with almond paste and whipped cream. In Sweden this is known as one of the most unhealthy things you can eat. A lot has to do with us having a tradition with eating it to fatten up a bit before the christian fasting month begins. (No one fasts anymore, don’t worry)

So why am I telling you this? Because I made a vegan, healthy, whole food, fruit sweetened, oil free, yadayada, version! All à la Hanna! And I was surprised with the amazing result! Of course this is not the real thing and of course it doesn’t taste exactly the same. BUT! I really think it would give anyone the idea of what a “semla” should taste like! It has all the elements that a semla should have and therefore I am glad to present to you my own actually healthy “semel” recipe! (I have Googled and there are literally no healthy “semel” recipes out there!)


Veganized, healthy Traditonal semlor

[Vegan, whole food, refined sugar-, oil-free, fruit sweetened]

Servings: 4 large semlor     Prep and rise time:  1 hour

Cooking time: 15-20 minutes    Total time: 1h 15-20 minutes

  • One batch of the dough from my cinnamon bun recipe (or other sweet buns of choice)
  • 5 pitted dates
  • 6 tbsp almond flour
  • Around 3-4 dl / 1 1/4 – 1 3/4 cups whipped cream of choice (I used whipped coconut cream) of course can you use more or less depending on what you fancy!
  1. First make the dough according to the instructions. Important! I really recommend adding the cardamom otherwise it won’t be the same thing taste wise. It really makes a huge difference flavour wise. Then instead of making the dough into cinnamon buns you stop once you have let the dough risen for the first time. Cut it into four equal pieces and roll into balls. Let rise for the last time for around 30 minutes on a baking tray lined with parchment paper or such.
  2. Bake the buns at 175ºC / 350ºF for 15-20 minutes until golden. Let cool during the time you whip your cream and make the almond filling.
  3. In a bowl mash the dates with your fingers and add the almond flour until you obtain a relativly smooth sweet paste.
  4. Now cut the bun so the lid is around half the size of what they picture, down below, shows. Hehe, I messed up a bit. Then scoop out some of the bun so it forms a pit in the bun. Fill the pit with the almond filling, top with the cream and put the lid on. Voilà, you got yourself a delicious semla!



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