It’s Christmas season that’s for sure and suddenly everywhere you look there are things to remind you! Here in Sweden (the endearing home of team FP) one of the markings of the holiday season is the arrival of “Lussekatter” or Lucia buns.  Traditionally a sweet bun flavored with saffron and eaten around the celebration on Dec 13th known in Scandinavia as Saint Lucia’s Day which marks the beginning of the christmastide. Formed into an S shape, these treats are simple, charming and delightful, follow our vegan friendly recipe below to bring this golden Scandinavian treat to your table this holiday season!

P.S. Thanks Julia -our fantastic colleague- who treated us to these and shared the recipe with us!

Notes: The cashew cream is optional. The fast version is without but if you have time for the extra step, you will be well rewarded!

Vegan Lussekatter
(10 buns)

2 ½ cups oatmeal
1 ⅔ cups buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 package saffron
2 medium carrots
5 tablespoons coconut oil
3 tablespoons almond butter
¾ cup oat milk
10-15 dates (depending on how sweet you want the buns)

Cashew cream:
2 dl soaked cashew nuts (1-2 hours)
10 dates
0.5 dl of oat milk

Set the oven somewhere between 120°C/250°F-150°C/300°F (depending on how much of a hurry you’re in). Run the oatmeal in a blender/food processor until it becomes a flour. Mix in the rest of the dry ingredients.  In a separate blender, blend the carrots, coconut oil, almond butter, oat milk and dates into a batter. Mix the batter with the dry ingredients and knead into a firm dough. Allow to proof for about 1 hour. Cut the dough into 10 pieces and roll out into “snakes” then form the snakes into an “S”.  (Alternatively: if using the cashew cream, roll out each piece of dough flat, then spread the cashew cream and roll up like a cinnamon bun, then form each “snake” into an “S”). Bake for about 45-60 minutes.

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