Yeah! I know, another Easter Bun recipe but hey, why not... It's Easter this weekend and there's something about presenting food in it's traditional shapes and flavours. Even if the original recipes have been stretched to their limits.
It looks like we're in for a wet Easter this year which is great for my garden but not good for all the people that wanted to go camping this weekend. I have a very quite weekend ahead, my main man is at work until next week and one of my sons is off to Bali surfing for 10 days. But on the upside I have my mum here recovering from an eye operation. Her bottom eye lashes have been growing into the eyeballs causing a lot of pain and discomfort. I really hope this operation fixes the problem because I tell you what if you could see how red and puffed up her eyes are you'd wonder if it's was even worth it but I'm sure that once it heals it will be. A case of things getting worst before they get better.
Back to the buns as time is running out, Easter will come and go before we know it. The combination of fat juicy sultanas and organic apricots combined with the crunchy walnuts add that much loved mmmm factor to these these yummy Easter buns. I'd forgotten how good baked goods taste when you add freshly grated veggies to them. It's another dimension that's well worth the effort that's for sure.
Carrot Cake Protein Easter Buns
2 cups grated carrot
1 cup almond meal
1 cup dried coconut
1 cup coconut sugar or xylitol
1/2 cup vanilla whey protein powder or pea or sprouted brown rice protein (I used 360 Whey)
½ cup sultanas
½ cup finely diced apricots (I pulsed mine in the blender very fine and sticky then separate)
½ cup walnut pieces
¼ cup ground flax seeds
1 ½ tsp baking powder
½ tsp bi-carb soda
2 tsp ground cinnamon
1 tsp vanilla powder or paste
1/3 tsp ground nutmeg
2 eggs or 4 eggs whites or 2 flax eggs (2 tbs ground flax soaked in 4 tbs water for 1 hour)
75 ml coconut milk or nut milk
50 ml coconut oil
6 lge tbs cashew fine cashew meal
3 tbs water
1 tsp maple, honey, rice syrup, agave or a pinch of stevia
- Preheat oven to 180oc and line a square baking dish with baking paper or silicon sheet.
- Grate carrot into a large mixing bowl then add the rest of the dry ingredients up to the nutmeg
- Stir through so that the carrot is fully distributed through the mix and everything is completely and thoroughly mixed.
- In a separate bowl or blender add the eggs, milk and oil then stir or blend to combine then add to the mixing bowl with the carrot mixture and stir through until you get a thick dough
- Separate large handfuls from the mix and shape them into balls then drop them into the baking dish repeat until you have used all of the mix.
- Mix together all of the ingredients then place them into the a sandwich sized clip lock bag.
- Snip a tiny bit off the bottom corner of the bag to create a piping bag then gently pipe the mix onto the buns creating crosses.
- Bake in the oven for 40 minutes or until a skewer comes out dry or they spring back when gently pressed.
- Let cool before devouring.
- Store left overs in the fridge.
- The vegan option will not be as light and fluffy but the flavour will outweigh this fact, and lets face it... sometimes a little bit dense and fudgy is just as good. ;-)
- If you are following a low carb diet then use the xylitol and substitute the sultanas and apricots for diced green apple, raw cacao nibs or diced low carb chocolate protein bar.
- And as an end note, It's Easter, add the dried fruits, nuts and delicious energy boosting sweeteners and enjoy this celebration treat whilst still getting a boost of protein and heart healthy fats.
I've just served these to my mum and she loved them. I sliced them, then gave them an light toast, a smear of butter and served with a cup of tea! Perfect comfort food while recovering on an a rainy morning.