Easy Keto buns with vanilla
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2 tbsp soft coconut oil
200g ricotta or plain yoghurt
200g ground almonds
3 tbsp linseed
3 tbsp psyllium husk
1 tsp baking powder
A pinch of salt
Seeds from a vanilla pod or 1 tsp vanilla bean paste
Heat the oven to 185 degrees Celcius.
Mix coconut oil, ricotta and eggs.
Add all remaining ingredients and mix thoroughly.
Scoop into muffin cups.
Bake in the middle of the oven for approx. 20 minutes.
Let the buns cool before halving them and spread with butter and your favourite topping – I like a home-made cocoa spread, or a couple of mashed raspberries.
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com
A energising breakfast to set you up for the day
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.