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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.
If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.
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.
Gluten free buns with good fats and fibre for happy digestion. Follows a Ketogenic diet.
My family loves this Christmas cake – an old recipe of my mum’s which makes it very special to us.
A chocolate flavoured healthy alternative to the pancake topped with berries, greek yogurt, sunflower seeds and Crwst Vegan chocolate hazelnut spread
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
Need ingredients?
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