Food: Raw vegan ‘semlor’

As it’s semlor season here in Sweden for Fettisdagen, or ‘Fat Tuesday’, when these buns are traditionally eaten before lent. The traditional semla is a cardamom- enriched bun with homemade marzipan, called ‘mandelmassa’ and plenty of whipped cream. For this raw vegan version, I’ve decided to use persimmon/ kaki/ Sharon fruit in place of the bun. I was going to use peaches, but they seem to be impossible to get at the moment, not being in season.  As I’ve used persimmon, I decided to top it with a bit of matcha powder, a nod to the asian heritage of the fruit,

 

Makes 6 mini semlor bites

To make you’ll need:

  • 3 persimmon/ kaki/ Sharon fruit
  • 1.5 litres of water
  • 1 tsp ground cardamom
  • 1 tsp almond oil
  • 1 shot of amaretto (optional- don’t use if want to make it totally raw vegan)
  • 2 tbs raw agave syrup
  • 1tbs matcha powder, to top

For the mandelmassa:

  • 150g soaked almonds
  • 150g coconut sugar
  • 1-2 tbs water

For the coconut & cardamom cream:

  • The ‘cream’ from 2 tins of full fat coconut milk
  • 3 tbs raw agave syrup
  • 2 tsp ground cardamom
  • 1 tsp vanilla bean paste/ fresh vanilla bean

 

Start the night before by making up the syrup. Mix the water with the almond oil, agave and cardamom. I also added in some Amaretto, in the spirit of the decadance of a semla bun, but by all means, take it out.  3 big persimmon will make 6 mini semlor buns. To make them, I’d recommend slicing each fruit into 4 equal pieces and cutting out the middle with a round cookie-cutter. This should leave you with a top and bottom bun for each ‘semla’. If there is any lefover persimmon, simply chop it up and keep in the fridge, it’s a great addition to any curry or jerk recipe. De-leaf the top and place into a shallow dish. Once you have done this with all 3 fruits, cover with the syrup. This should soak up all those cardamom & almond flavours of the syrup. Leave overnight.

The next day, turn the persimmon buns in the syrup and make the mandelmassa. I used the recipe off this blog  to make it, but essentially, de-skin the almonds and blend it up with the coconut sugar in a food processor, adding a teaspoon or two of water to bind.

 

To make the cardamom cream, spoon out the coconut cream portion of 2 cans of full-fat coconut milk into a bowl, adding the ground cardamom, agave and vanilla bean paste. Whip up into a thick and aromatic cream.

 

When you’re ready to assemble your mini persimmon semla, take them out of the syrup and pat dry. roll a little ball of the mandelmassa and squish into the palm of your hands. Top the bottom of the buns with the disk of mandelmassa. Next, spoon on about a tablespoon of the cream. Top with the ‘top bun’ of persimmon and dust with some matcha powder.

 

Enjoy!

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Drink: Semla Shake

Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!

To make, you’ll need:

  • 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
  • 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
  • 3 Shots of Amaretto
  • 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
  • 1⁄2 tsp Ground cardamom
  • 2tbs Oatly custard

To finish:

  • Soy whip
  • Cake crumbs

To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.

Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!

 

Enjoy!