Dairy free banana tarts ☆

For some time ago, I read that if you whisk the thick mass from coconutmilk you would get a lovely smooth cream. Today I gave it a try and it is de-li-cious!

Banana tarts

8 digestive biscuits

1 can coconutmilk

1 tsp vanilla sugar

1 tbs white sugar

1 banana

Topping:

(roasted almonds)

50 g almonds

1.5 dl sugar

1 dl water

How to do it.

Start by roasting the almonds in a dry frying pan. At the same time, pour the sugar and water into a sauce pan and let it some to a boil. Once roasted, pour the almonds into the sugar mixture and stir frequently for a couple of minutes until the sugar mixtures starts to stiffen and become more sugar like again. Pour onto a baking tray with some baking paper on it and let it cool down.

Open the can with coconut milk, if the top part of the can isn't stiff, put the can into the fridge for about 1 h and then the liquid should have separated from the fat. Spoon out the coconut fat into a bowl and use an electric whisk. Add some vanilla sugar and some regular sugar to sweeten the cream a bit. Whisk until cream like texture. 

Place your digestive biscuits on a plate. Slice the banana and put 2-3 slices on every biscuit. Add the coconut cream and top it all of with your roasted almonds. 

Enjoy!

Cinnamon buns ☆

The 4th of october is the day we celebrate cinnamon buns in Sweden. Fluffy dough with a lot of butter, sugar and cinnamon. Yum!

And welcome to this blog, hungry--hearts.blogspot.com we hope you're here to stay!

Cinnamon buns

Dough:

25 g of fresh yeast

1/2 dl boiling water

2 dl milk

1 dl white sugar

1 tsp cardamom

1 pinch of salt

8 dl wheat flour

50 g butter

Filling:

2-3 tbs cinnamon

1 dl white sugar

25 g butter

Brushing:

1 egg

1 tbs sugar

After-brush:

1 dl water

1 tbs sugar

How to do it.

Start with stirring together the boiling water and milk until about 37 degrees celsius. Then add the yeast in small chunks. Add the sugar, cardamom and salt and use your fingers to create a soft slimy texture. Add half of the flour and knead the dough until fully combined. Slice the butter into small chunks and add a few at a time whilst kneading the dough. At last, add the remaining flour and stop kneading once the dough starts to let go of your hands. Put a towel or plastic wrap over the bowl and let it rise for 1 h. 

Dust some flour over your working space and tilt out your dough. Start kneading it and use a rolling pin to make a big 3 mm thick square. Spread out your butter so that it's fully covered and do the same with the sugar and cinnamon. Roll together your big square so that you end up with a snake of dough and simply cut out thin rounds of cinnamon dough rolls. Place the buns on a baking tray with some baking paper on it. Let rest for 10 min. Crack the egg into a glass, add the sugar and whisk to then brush each bun until finely coated. Add som sugar to decorate and bake in just over 200 degrees celsius for about 5 min or until golden brown. Quickly mix up some water and sugar and brush them and hear them sizzle!

Enjoy your freshly baked cinnamon buns like we do in Sweden, with a glass of cold milk!