Raw Food Semla – Organic Living – Bengtsfors

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Raw Food Semla – Organic Living – Bengtsfors

RAW FOOD SEMLA

Semla you can enjoy all year round!

I know Semla Dag was last week, but this is a great way to keep enjoying swedish treats and still keep it healthy. They might small to look at but they are super tasty and will give you the energy you need to keep going to your next meal time – without making you sluggish and without the sugar swing. Hope you enjoy them! Let me know in the comments below what you think! Isn’t it wonderful that March has arrived!

Ingredients:

For the Base:

  • 1 cup porridge oats
  • 1/2 cup almond flour (I use Risenta if I don’t mix my own)
  • 1 teaspoon cardamom (try to use organic – the taste is so much better)
  • 6 medjool dates – (remember to remove the stones)
  • Smooth Almond butter (Choose the recipe below or simply buy almond butter and mix with coconut cream)

For the Almond Paste:

  • 1/2 cup almonds
  • 3 tablespoons agave nectar
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons coconut cream

For the Coconut Cream:

  • 400ml coconut cream
  • 1/4 teaspoon vanilla extract

Here we go:

  •  VERY IMPORTANT FIRST STEP: Put your coconut cream in the freezer, I also freeze the bowl that I am going to use to whisk the cream in as well as the beaters. Put in freezer for 15 minutes.
  • “Buns” first:  Put the porridge oats in your food processor and mix to a fine flour. Add the almond flour and the cardamom. Pulse until well mixed together. Add the dates, start with a few and add gradually until you reach a consistency that you can work with. I like a dough like consistency.  Form small round buns/balls and put them in the freezer while you make the almond butter paste and cream mixture. The buns are easier to work with if they are just a little bit frozen.
  • Now you need to make the almond paste – either from scratch or the alternative mixture of almond butter and coconut cream. If you choose to make from scratch you need to grind up the almonds to fine flour and then add the vanilla, agave syrup, and coconut cream.
  • Final stage is to whisk the coconut cream that has been stored in the freezer. If you are using coconut cream that contains water, make sure to separate the cream from the water. Whisk the cream with an electric beater and add the vanilla extract when the cream is nice and fluffy. Don’t whisk for too long, the coconut will melt in heat and a lot of whisking can create heat. The cream is supposed to stick to the bowl if you hold it upside down. I whisk in stages to keep control over it!
  • Create your Semla by cutting off the top of the bun. It should be a bun and small top so be sure not to simply cut it in half.  Put the tops on one side and then start filling  the bun with a thin layer of almond paste and then pipe the cream on top. Put the bun top on the cream and sprinkle some almond flour or maybe even a touch of  coconut flour on the top.