Buns
2 eggs
1 dl natural yoghurt
1/2 dl coconut oil, soft
1 krm salt
1 teaspoon freshly crushed cardamom
2 teaspoons baking powder
1 cup almond flour
1 tbsp psyllium husk
1/2 cup pofiber (can substitute oat fiber if you live outside of sweden)
Almond Paste
1 cup almond flour
2 tbsp honey
2 drops of bitter almond extract
3–4 tablespoons coconut milk
Garnish
1 cup whipping cream, whipped
Rice flour for decoration
Set the oven to 185C/370F. Whisk together eggs, yoghurt, coconut oil, honey, salt, cardamom and baking powder. Mix in the rest of the ingredients. Let stand for about 5-10 minutes so that the psyllium husk and pofiber have time to absorb the liquid, which makes the dough firmer in consistency.
Roll the dough into 8 small balls. Place them on a baking sheet with parchment paper. Bake for about 15 minutes or until they are not doughy in the middle (test with a toothpick). Let cool.
Mix the ingredients for the almond paste together. Cut off the top of the bun for the lid, add a spoonful of almond paste into each bun, then top with a spoonful of whipped cream. Put the lid on and powder your creation with rice flour. Yum!