Some people in Iceland like to have the same kind of buns every year, but when it comes to fillings I like to get adventurous. This time I’m giving you a recipe for salted caramel and another one that has dried bilberries or blueberries. Enjoy! 🙂
Salted caramel filling
30 g vegan butter, block from Naturli
3 tbsp hazelnut- & almond butter
2 tbsp yacon syrup
1 tsp pure vanilla, from Rapunzel
1/2 tsp salt
1 package of oat cream for whipping, from Oatly
On low heat melt together the vegan butter and hazelnut- & almond butter. Add the salt towards the end.
Let it cool. This is important cause if it’s boiling hot when you add the yacon syrup it chrysalises and turns to sugar.
Stir in the yacon syrup and vanilla.
Whip the oat cream and when that’s almost done add in 1-3 tbsp of the salted caramel. How much you add depends on your taste. Whip it together until it’s smooth and nice. You can substitute the oat cream with whipped coconut cream.
Keep the rest of the salted caramel in a jar and it’s a nice spread for toast, cakes, waffles and pancakes to name a few. It can also been used as a base for candy. The salted caramel keeps for weeks in the fridge.
That’s an easy one. Just add 3 tsp of dried bilberries or blueberries to either whipped coconut cream or oat cream. If you don’t have dried berries you can also use 1/4 cup of fresh berries. That’s nice as well. Note that you need to whip the cream till it’s ready before adding the blueberries and then whip it a bit more.
This recipe is sponsored by Oatly.
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