Grain, dairy, egg, nut, seed, yeast, soy, sugar, sweetener and fruit free.
GAPS, SCD, Paleo, Gluten Free
These little buns hold together surprisingly well considering they are egg, yeast and gluten free. They are similar to a muffin in texture and are naturally subtly sweet from the coconut, rosewater and cinnamon. If you are on a standard diet you may want to add a little honey, but these are perfect as is for those on restricted diets.
Ingredients
Buns:
1/2 cup of organic coconut flour
250 ml pure coconut cream
1 tsp rosewater
3 tbsp organic ghee, organic poultry fat, or coconut oil (ghee gives best result)
1 tsp bi carb soda
1 tsp ground cinnamon
1/8 tsp ground all spice
1/8tsp ground cloves
Makes 14-16 mini buns
Glaze:
3 tbsp spring/filtered water
2 tsp Go Bio Organic Gelatin
Cross:
2 tsp Go Bio Organic Gelatin
30ml spring/filtered water
70ml pure coconut cream
Method
Preheat oven to 180 deg C, no fan.
Remove ghee/fat from fridge, measure out, cut up and spread out in large mixing bowl and allow to slightly soften.
Sift dry ingredients then use a whisk to mix well.
Tip dry ingredients into the bowl with ghee and use fingertips to massage until mixture is well combined like fine crumbs.
Add coconut cream and rosewater and mix with whisk until thick and well combined.
Taste (add a little honey to taste now if required).
Line a baking tray with baking paper, no butter/oil required.
Use a small (20ml) spring loaded ice-cream scoop to shape the buns, or whatever you can find.
When scooping out, use the inside of bowl to gently compact and flatten the bun bottom. They won’t grow or rise so make them the size/shape you want and place on paper.
Use damp fingers to smooth out any lumps or cracks as they will not even out in oven.
Bake on middle rack for 30 minutes rotating tray after 15 mins.
Once buns have been in oven about 15 mins, start on the cross mixture as it needs gelling time.
To make the cross mixture, pour water into small saucepan, sprinkle over gelatin and use a small whisk to combine and allow to soften. Wait a few minutes and whisk again once gelatin is fully softened, heat gently on stove to dissolve. Add coconut cream and mix well. Leave on bench to allow it to gel slightly. Whisk out any lumps that form.
After 30 minutes baking, remove buns from the oven and transfer to a cooling rack. Leave on bench for 5 minutes then place in fridge until fully cooled.
To make the glaze, pour water into small saucepan, sprinkle over gelatin and use a small whisk to combine and allow to soften. Wait a few minutes and whisk again once gelatin is fully softened, heat gently on stove to dissolve. Leave on bench to cool for 5 minutes.
Remove chilled buns from fridge.
Check to ensure they are completely cooled down and cold to touch.
Use a basting brush to coat with the glaze.
Now use a small piping bag or plastic sandwich bag to pipe on cross mixture.
Alternatively you can just use a teaspoon to drizzle the cross mixture over the buns.
Then place back in the fridge for a few minutes to set if required.
An alternative to the jelly cross is to drizzle warm liquid coconut fudge, refer to my ‘Coconut Fudge, straight up’ recipe.
Enjoy
