As many of you probably know by now, I’m part Danish. In Denmark, the rest of Scandinavia, and Italy, Santa Lucia Day is celebrated on December 13th. Young girls dress in white gowns with a red ribbon tied around their waist, and a wreath of candles crowns the head. The song of St. Lucia is sung by candlelight in churches and in homes. In Scandinavia, children bake St. Lucia saffron buns to give to their elders. Maybe you’ve read about this custom in the American Girl Kirsten books? Or maybe you’ve seen it in Rick Steve’s European Christmas special? We watch this every December, and I just found out that you can watch it online.
I wanted to revive these traditions with our girls, so I had to create a gluten-free saffron bun. However, the challenge didn’t stop there Since so many of you and your children are allergic to gluten-free grains and eggs, I wanted to make these buns free of these ingredients too. After a couple tries, and with some suggestions from you, my readers, I am so excited to share this recipe with you!
These gluten-free Santa Lucia saffron buns are phenomenal! The texture is like a bagel or a bun. Every time we make them we are all literally giggling with delight. Oh, my goodness! Guys—please try this recipe! I’m am so over the moon about them!
♥Happy Santa Lucia Day!♥ Kelly
Gluten-free Santa Lucia Saffron Buns
(gluten-free, egg-free, casein-free, grain-free)
3 tablespoons golden flax meal OR 1½ tablespoons white chia seed meal
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon guar gum
⅛ teaspoon ground saffron
⅛ teaspoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon raisins + more for topping
1 tablespoon apple cider vinegar
3 tablespoons applesauce
2 tablespoons water
¼ cup cashew milk, or other nut milk (See my How to Make Cashew Milk video)
1 tablespoon honey
¼ cup melted ghee or coconut oil
- Set the oven to 350°F.
- Add the dry ingredients to a mixing bowl and whisk to combine.
- Add the wet ingredients directly to the dry ingredients, adding the melted ghee or coconut oil last. Combine with an electric mixer until a mass begins to form.
- Form the dough into a ball with your hands, then break the ball into four equal pieces.
- Roll each ball in your hands, then lay it down and roll it into a coil about 7 inches long.
- Shape each coil into an S shape, and put a raisin into the crevasses of each S-shape.
- Bake on a greased cookie sheet for about 24 minutes.Note: Best not refrigerated.