Vegan Shortbread Buns
These vegan shortbread buns are sweetened with homemade chia jam that contains no refined sugar and still taste wonderfully sweet.
Ingredients
- 200 g raspberries (or mixed berries)
- 2 tbsp Chia seeds
- 100 g coconut oil
- 250 g oat flour (or ground oats + a little flour for the work surface)
- 80 g ground almonds
- 70 g date sugar
- 1 pinch Vanilla powder
- 1 tsp lemon zest
- 50 ml almond drink (almond milk)
Instructions
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1.
Pour berries into a bowl and puree. Stir in chia seeds and let rest for 30 minutes, stirring occasionally.
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2.
Melt coconut oil in a saucepan.
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3.
Combine oat flour, almonds, date sugar, coconut oil, vanilla, lemon zest, and almond milk in a bowl and knead into dough.
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4.
Roll out the dough on a floured work surface and cut out round cookies or hearts. Place vegan shortbread buns on a baking sheet lined with parchment paper.
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5.
Bake the cookies in a preheated oven at 175 °C (fan‑forced 155 °C; gas: level 2–3) for 10 minutes. Remove and cool on a wire rack.
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6.
Place one small teaspoon of jam on each cookie, then top with another cookie without jam. Gently press the vegan shortbread buns together to use up all cookies and jam.
- 7.
