These lovely spiced pastries are called “Runeberg’s pastries” here in Finland. They’re almost like our national pastry and everyone knows them, but they’re only enjoyed in the beginning of each year – around the time of Runeberg’s Day. Runeberg was a Finnish poet and has his own day in our calendar – and his own pastry, too.
My partner’s birthday happens to be on the same day, and ever since he was little he has enjoyed these pastries on his birthdays. When we changed our diet and ditched gluten, he used to miss these and was dreaming about having them again, and I had no heart to say no when he asked me to prepare a gluten-free version of them.
The first year wasn’t really a success: I decided to make a raw version, and how could I put it nicely.. Well, they didn’t turn out as I had planned. It took a couple of years for him to ask me again (ha!) and that time I decided to make a normal, baked, but gluten-free version. They turned out really, really nice – in my Finnish blog that recipe is one of my most popular recipes!
Anyways, nowadays as we’re eating more plant based, I decided to create a vegan, gluten-free version of these too, and they came out beautifully. The pastries are spiced with cinnamon, cloves and ginger, and the sweetness comes from bananas, maple syrup or clear honey, if you use that it your diet. I hope you’ll love them too!
Gluten-free, Vegan Spiced Pastries
3 ripe bananas
1.25 dl maple syrup (or clear honey, if you use it)
1.5 dl creamy coconut milk
1 dl coconut flour
1 dl rice flour
2 Tbsp psyllium
1 tsp baking soda
0.5 tl salt
1 tsp Ceylon cinnamon
1 tsp cardamom
0.5 tsp cloves
0.5 tsp ground ginger
coconut oil to oil the tins
a bit of lemon juice
3 Tbsp water
Whipped coconut cream
chia raspberry jam:
about 2-3 dl thawed raspberries
1-2 Tbsp chia seeds
1. Heat the oven to 175 degrees (Celsius). Mix the bananas and maple syrup / honey well together for a while with a hand blender.
2. Mix the dry ingredients. Add the coconut milk into the banana-sweetener mixture. Then add the dry ingredients, and mix well. Let sit for about five minutes or so.
3. Spoon the dough into pastry tins. They will rise a bit so leave some room for it. Bake around 30-35 minutes, or until done. Let cool down well.
4. When the pastries are baking prepare the chia jam: mix the berries and chia, and let be for 15-20 minutes.
4. Moisten the pastries and spoon the jam on top of the pastries. Squeeze the whipped coconut cream around the jam.
5. Enjoy! Keep the pastries in fridge.