Ingredients (70 pieces)

  • 150 g buckwheat flour
  • 100 g oat flour (or blended gluten free oatmeal)
  • 100 g ground sunflower seeds
  • 100 g vegetable fat (for example Alsan bio)
  • 2 tablespoons sesame oil
  • 2 tablespoons rice syrup
  • 1/4 teaspoon baking powder
  • lemon peel from organic lemon (or dried lemon peel)
  • pinch of salt
  • ground vanilla
  • dried plat-based milk or coconut flour for wrapping
  • little cutters for crescents


  1. Combine all ingredients into a dough that holds together. If it is too dry, add a bit of oil or water.
  2. Leave in the fridge for a few hours or better overnight. The dough is a bit more dry, but it got easy to mold after working with it a bit.
  3. Make the mold full, then it goes better to fold out.
  4. Bake for about 10 minutes at 170 ° C.
  5. Let’s cool down a little, and warm, but not very hot, roll in dry corn milk with a pinch of vanilla.

Practical info

  • Do not be afraid of the dryness of the dough, you won’t be able to roll the vanilla rolls by hand, but in the molds, it is beautifully joined together and is easy to fold out.