My 6-year-old planned an entire St. Lucia Day Celebration for us. The only thing I had to do was to come up with and help bake a recipe for St. Lucia buns. Coming up with a recipe we could actually eat ended up being more difficult than I thought it would be, as none of the recipes I found online were quite right for one reason or another – they either had grains or dairy or guar gum or other things we try to avoid. So I ended up creating my own recipe.
These are not intended to be super sweet buns. Their origin is from a time before sweets were so ubiquitous. But their subtle sweetness is perfect for a special breakfast, especially when that breakfast is heralded by your 6-year-old in a costume he made himself proclaiming, “St. Lucia welcomes you to breakfast.”
Here’s how we made them:
Grain-Free, Dairy-Free St. Lucia Buns
Makes approximately 24 small buns
5-5.5 cups almond flour (enough so the dough will hold together in order to shape it)
1/4 cup coconut oil (Available HERE)
1 cup applesauce
¼ cup honey
¼ teaspoon salt (I use THIS)
½ teaspoon cardamom
1/4 teaspoon saffron
1/4 teaspoon cloves
Raisins, for topping
Preheat oven to 350 degrees.
Combine all ingredients except the almond flour and the raisins in a mixing bowl (I used my stand mixer; I’m guessing a food processor would also work). Beat the mixture until it’s smooth and everything is combined.
Slowly add the almond flour, a little at a time, until the dough holds together and it looks like you’ll be able to roll it in your hands. (It won’t look like yeast bread dough, more like a sticky cookie dough.)
Line two baking sheets with a sheet of parchment paper each. Take a small handful of dough and roll it between your hands until it forms a log. Shape this log into a S and then place it on a parchment-lined baking sheet. Continue until you have rolled all of the dough into S-shapes.
Place raisins on each of the buns. Traditionally, they are stuck inside the S-curves; my boys decided to decorate the entire tops with raisins.
Bake for approximately 15 minutes, or until done.