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2 tbsp soft coconut oil
200g ricotta or plain yoghurt
4 eggs
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.
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
My family loves this Christmas cake – an old recipe of my mum’s which makes it very special to us.
Makes 8 buns.
A nice in-between snack, or if for a birthday add 50g chopped dark chocolate.
Very easy to make. Free from gluten and dairy.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
This is our Christmas favourite and we love baking this together – and eating it 🙂
If you freeze the second one, you have one for Christmas and one for New Year.
Quick, easy and filling breakfast as long as you remember to prepare it the night before.
You can adapt the ingredients to your heart’s content with more or different nuts, seeds and dried fruit.
Need ingredients?
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