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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.
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.
Gluten free buns with good fats and fibre for happy digestion. Follows a Ketogenic diet.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
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