This gluten-free bun is made with lovely sweet spices, fruit, the zest from an orange or lemon, and just a little coconut sugar for a hint of sweetness. Better yet - no flour, yeast, butter or oil is added.
- Prep time: 10 minutes standing time and 10 minutes of preparation
- Cooking time: 35 minutes
- Makes approximately 20 pieces approx. 5 cms in diameter
- Preheat oven to 170 C depending on your oven
Ingredients
- 2 eggs brought to room temperature
- ½ cup of chia seeds
- 1 cup of almond milk or milk of your choice
- 1 medium sized apple finely chopped
- 1 cup sultanas
- 1 cup finely ground-unsalted cashews
- ½ cup desiccated coconut
- ¼ cup coconut sugar
- Zest from 1 orange or lemon
- 3 teaspoons cinnamon
- 1 large pinch vanilla
- 1 large pinch nutmeg
- 1 teaspoon ginger powder or ½ teaspoon fresh ginger
- Optional: 1 dessertspoon of cacao nibs sprinkled over buns
- 1 dessertspoon of coconut nectar to drizzle over buns
Method
Soak the chia seeds in milk. Stir initially, then again after 5 minutes. Allow it to stand for 10 minutes or until the seeds have become slightly gelatinous.
Once the eggs have come to room temperature, whisk together until it is creamy, and pour into a separate bowl.
After 10 minutes or so, add remaining the ingredients to chia seed mixture. Finally add whisked eggs and fold it in.
Combine well and form into small even sized buns approx. 5cm in diameter. Place these onto baking paper on an oven tray and drizzle coconut nectar over.
Bake for 35 minutes, or until golden brown on the outside and cooked in middle.
Check they colour of buns. If they appear to be too brown, turn oven to 150c and place a sheet of baking paper over.
Eat them hot from the oven, or with remaining buns, refrigerate or freeze for later use. If they have been frozen, allow them to defrost and carefully slice them in half to toast.
Serve
There are a few great ways to serve this Easter treat: one with a spoonful of macerated fruit medley (from recipe from LMITK on pg. 29) with a dollop of yoghurt. Or another, a dollop of ricotta/coconut yogurt and exotic ginger & apricot jam (refer to recipe on page 107).
Enjoy!