These sweet vegan Hawaiian buns are sweetened with organic coconut sugar and pineapple juice for a flavor twist.
- 2 tbsp flax meal
- 6 tbsp water
- 1 cup fresh pineapple juice
- 1 (¼ ounce) envelope yeast
- ½ tsp organic pure vanilla extract
- ¼ cup coconut oil, melted
- 3 cups + ¼ cup whole wheat flour (you can sub with AP or experiment with gluten-free flours)
- ¼ cup + 2 tbsp organic coconut sugar
- ¼–½ tsp ginger powder
- Mix together the flax meal and water. Set aside until thickened.
- Line a baking sheet with parchment paper.
- In the meantime, stir together your pineapple juice, yeast, vanilla and coconut oil into a large bowl.
- In another bowl, mix 3 cups flour, coconut sugar and ginger.
- Mix your thickened flax into the wet mixture, making sure to stir well. Once combined, begin adding in your dry ingredients 1 cup at a time until thoroughly combined.
- Cover your bowl with a towel, and place in a warm area to rise for about an hour, or until it has almost doubled in size.
- Knead your dough with the remaining ¼ cup flour. If you feel the dough is too moist, add more flour until consistency has improved. Separate the dough into 12 even balls, and place on the baking sheet. Cover once more, and allow it to rise for another hour. In the meantime, pre-heat your oven to 350°F/180°C.
- Place the buns in the oven for about 30 minutes, or until golden brown. Allow it to cool once removed from the oven before slicing and filling with jam.
Find more of Jasmine’s recipes on her blog, Sweet Simple Vegan.