Swedish Semla Muffin (Vegan, Gluten & Sugar Free)
This is a muffin version of a classic Swedish Semla. It's a muffin filled with almond paste and topped with chipped cream.
Servings 5 muffins
Ingredients
For the muffins
- 1 dl Apple sauce
- 1 Aquafaba egg (1/2 tsp aquafaba powder + 3 tbsp water, or just regular aquafaba)
- 1 1/2 tsp Apple cider vinegar
- 1 tsp Coconut oil melted
- 1 dl Stevia granular sugar
- 1 1/2 dl Oat flour
- 1 1/2 dl Rice flour
- 1/2 tsp Baking soda
- 3/4 tbsp Cardamom seeds freshly ground
For the almond paste
- 1 1/2 dl Almond flour
- 3-4 tbsp Fiber syrup or agave
- 3-5 Almonds (optional, but recommended) roughly chopped
- 1-2 tsp Water (if needed to thin)
For the whipped cream
- 3 dl Coconut cream or any other vegan whipped cream
- 2-3 tsp Vanilla stevia drops (or vanilla extract)
Instructions
- Preheat the oven to 175 degrees Celcius.
- Mix the aquafaba egg (or add three tablespoons of aquafaba drained from chickpeas) and add to a blender.
- Add apple sauce, melted coconut oil and apple cider vinegar to the blender and mix until smooth.
- Combine stevia sugar, oat flour, rice flour, baking soda and freshly ground cardamom seeds in a bowl.
- Add the dry ingredients to the wet and mix until you have a smooth batter. Don't mix for too long.
- Fill up 3/4 of (silikon) muffin tins with the batter.
- Bake in the middle of the oven for 12-15 minutes.
- Take out and let cool.
- Meanwhile combine the ingredients for the almond paste in a small bowl. Add some water if the paste is too thick.
- Combine coconut cream or vegan cream with stevia drops. Whip using a hand mixer until peaks start to form.
- When the muffins have cooled down, ease out a small hole in each muffin using a small spoon or a melon baller.
- Add almond paste to the hole.
- Top the muffins with whipped cream using a piping tip or just a regular spoon.