In Iceland we celebrate a so called Bun Day in February. It’s a funny tradition that you can read more about HERE.
I try to avoid all additives most of the time, but this one day a year I use Xanthan Gum. The puffs I bake also include eggs, which I rarely use, but it’s impossible to make perfect choux pastry without them. I only have 2-3 small cream puffs so it hasn’t affected my health.
150 g vegan butter, block from Naturli
250 g (250 ml) water
60 g (2/3 bolli) almond flour
30 g (1/3 bolli) coconut flour
40 g (1/3 bolli) rice flour
1 tsp Xanthan Gum
1/4 tsp salt
Preheat the oven to 170°C.
Melt the vegan butter, then add the water and bring to boil in a saucepan.
Sieve the dry ingredients and mix well.
Add the dry ingredients to the mixture of melted butter and water. Stir with a wooden spoon until the dough has no lumps in it and doesn’t stick to the saucepan. Let it cool.
Add the eggs to the dough, one at a time, while mixing constantly with a hand mixer or electric mixer. Keep in mind to add another egg only when the previous has been completely incorporated,
Pipe the dough on a baking tray lined with baking paper. You can also use a teaspoon instead of piping.
Bake on 170 degrees in 25-30 minutes. If you like your cream puffs to be big they might need a longer time. Be careful not to open the oven during the first 20 minutes or they collapse.
30 g vegan butter, block from Naturli
1 tbsp cocoa
1 tbsp stevia powder, from Good Good
Melt the vegan butter on low heat and stir in the stevia powder and cocoa until the glaze is smooth and shiny.
You can also melt some 85-100% chocolate and vegan butter together. That too is a very nice glaze.
Some filling ideas
Whipped coconut cream and your favourite berries
Raspberry coconut cream, like in this recipe. You can also stir in some sugarless jam instead of the raspberries.
Whisk 2 tbsp of hazelnut- and almond butter into whipped coconut cream. Adding chopped nuts or almonds is really nice.
The possibilities are endless 🙂
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