Saturday, March 28, 2015

Choc Chip Easter Buns - Gluten free, Dairy free with a Grain Free and Vegan option


With Easter upon us there's no better reason to bake up a batch of something healthy that resembles an Easter Bun! Take into account the fact that one of the 2 people most likely to enjoy this creation has no time for lumps that are made from fruit in any baked item!! Be it dried or fresh. Follow that up with a quick peek in the fridge which revealed a half bag of chocolate buttons, (left overs from Christmas) that has somehow survived the after dinner cravings of my main man. Yes, he has been sneaking the cooking chocolate! Now that's desperate I tell you! 


I was really supposed to be working on something else this morning but there's something about a beautiful morning that draws me into my kitchen. As I've said before it really is my creative time of the day. By late afternoon I am so over it that dinners become a quick and simple throw together. Never take away or fast food. (do people really do that?) I wasn't bought up in a household that though fast food was a treat or a lazy Friday night meal.  If things seemed a bit overwhelming then it was just a very simple meal like cooked veg with a protein.

Here is the result of my creativity and to be honest deterrent from important things I should have been doing elsewhere! Soft and gooey but still light and delicious. I mean with a good dose of chocolate chips and moist almond meal how can you go wrong. I ground up some oats as well to add to the mix, the boys have really been enjoying the texture that they lend to baked muffins, cakes and in this case buns that I added just a half cup. If you want to keep the mixture Paleo friendly or just grain free then substitute the oats with raw cashews following the recipe as per the oats instructions.

Choc Chip Easter Buns

These muffins are an adapted version of last years Grain Free Easter Buns. These ones where chocolate free for those that are interested. 

Makes: 8 buns (9 if you make them a tad smaller)

Ingredients:

Buns:

1 ½ cup almond meal
1 ½ cup coconut sugar
½ cup ground rolled oats or raw cashews
1/2 - 1 cup chocolate chips (see notes)
2 tbs coconut flour
1 tsp ground cinnamon
1 tsp chai spice mix or mixed spice
1 tsp vanilla powder or paste
2 tsp baking powder

2 tbs ground flax soaked in 4 tbs warm water – leave for 5 minutes
2 eggs (omit for vegan and add 1 tsp lemon juice or ACV and 1/4 to 1/3 extra dairy free milk*) 
1/3 cup coconut milk or similar
2 tbs coconut oil

Cross:

1/3 cup raw cashews
2-3 tbs water
1 tsp maple or rice syrup

Glaze:

Honey, maple or rice syrup

Preparation:

Buns:
  1. Pre heat oven to 180oc and line a square baking dish with baking paper
  2. Add the water to the ground flax and let sit while you get the dry ingredients ready
  3. Add all of the dry ingredients to a large mixing bowl and stir to combine
  4. Add all of the wet ingredients to a blender and blend until well incorporated and the flax is nice and loose. This will ensure that it distributes through the mix evenly.
  5. Add the wet to the dry and stir through until you get thick dough
  6. With damp hands shape the mix into 8 even balls then drop into the baking dish

Cross
  1. Blend the cashews until they become fine then add the water and sweetener, stir through ensuring there are no lumps
  2. Spoon the mix into a small clip lock bag then snip a small tip of one of the bottom corners to create a nozzle
  3. Carefully pipe the mix over the buns to create the traditional Easter bun cross
  4. Place buns into the centre of the oven and bake for up to 30-35 minutes or until a skewer comes out clean, or they spring back when gently pressed.
  5. While they are still hot carefully pour a small amount of the syrup onto the buns then spread with a basting brush.
NOTES:

  1. *I just want to let you know that if you make this into a vegan easter bun the result will be a little denser and fudgy. If you like warm and gooey then go for it.. :-)
  2. For dairy free and vegan make sure your chocolate chips are just that!! or you can substitute raw cacao nibs and sultanas. 
  3. For really decadent and chocolatey buns add the whole cup of chocolate chips, I mean it is Eater and all... ;-) 
Store in the fridge.

Allow to cool before devouring! It's Easter, eat up and enjoy! J

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Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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