Here is a delicious recipe on Christmas buns that are vegan, gluten-free and free from refined sugar. You can eat them for breakfast on Christmas Eve 🙂


Ingredients- dough:
3 tablespoons of white chia seeds
2 dl hot water
3.5 dl arrowroot powder
2 dl of raw cashew butter
2 dl finely ground flaxseed
1 cup coconut flour
2 dl of coconut sugar
2 tbsp ghee
1 tbsp husk

Ingredients – filling:
75 grams of ghee or coconut oil (melted)
2 dl of coconut sugar
0.8 dl yacon syrup
2 tablespoons cinnamon (organic)
Gingerbread spice to taste
3.4 dl whipped cream (recipe below), chilled for at least 6 hours

Do this:
1. Preheat the oven to 180 C. Place baking paper on a plate or grease the bottom with ghee.

2. Mix the chia seeds and water in a blender until it´s soft and thick.

3. Add the following in a food processor: cashew butter, flax seeds, coconut flour, coconut sugar, gingerbread, ghee and husk. Add the thickened chia and mix until homogeneous.

4. Let the dough sit for 5 minutes to allow the coconut flour to absorb some of the moisture, then mix again for about 30 seconds.

5. Roll the dough into a ball and then roll out the dough with a rolling pin.

6. Now it’s time to fill the buns with the filling. Mix in a small bowl and put in the melted ghee, coconut sugar, yacon syrup and cinnamon to make a thick paste. Spread the filling over the dough and then roll it together into a roll. Now cut 10 equal pieces of roll.

7. Place the cinnamon rolls on the plate and bake for 40 minutes, or until it´s golden on top and baked in the middle.

8. Refrigerate for 20 minutes on a wire rack and then pour the “whipping cream” over the top so it melts slightly. Serve immediately or leave at room temperature for up to 2 hours.

The dough can also be made the night before and stored in the refrigerator. The dough should be at room temperature before rolling it out.

You can store the buns in the freezer for up to 6 months and the “whipping cream” in the refrigerator for up to 5 days.

Whipped cream:

150 g whole raw cashew nuts (soaked before)
3.4 dl coconut milk
0.8 dl of melted coconut oil
4 tbsp yacon syrup
3 tablespoons raw cocoa butter (melted)
½ teaspoon vanilla extract
Pinch of sea salt

Do this:
1. Place the cashews in a bowl and cover them with water for 4 hours.

2. Put the cashews in a blender. Add coconut milk, coconut oil, yacon syrup, cocoa butter, vanilla extract and salt. Mix until even.

3. Put it in a bowl and refrigerate for at least 6 hours.

4. When serving, prepare a hand mixer and mix quickly so it becomes a little fluffy and serve immediately.

The “whipped cream” can be stored in the refrigerator for up to 5 days or in the freezer, tightly sealed, for up to 3 months.


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