| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 1 & 1/2 cups almond meal/almond flour
- 1 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 tsp ground nutmeg
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/3 tsp baking powder
- 1/4 tsp salt
- 6 free-range egg
- 1 cup coconut oil
- 1 cup raisins
- 2 tbsp rice flour
- hot water
Ingredients
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Instructions
- Preheat oven to 350F.
- Line 12 muffin holes with paper cases.
- In a large bowl whisk eggs, coconut oil and coconut sugar until well combined.
- Sift almond meal/almond flour, coconut flour, spices, baking powder and salt int the egg mixture. Use a large spoon or spatula to stir. Fold in raisins. The 'dough' will be more like a thick cookie batter than a traditional bread dough.
- Divide into 12 portions, gently form into balls and place into lined muffin cups.
- For crosses stir together rice flour and water to create a thick paste. Spoon into a piping bag or a zip lock sandwich bag and snip off the corner after filling, top pipe crosses over buns.
- Bake for 25-30 minutes until firm and golden. This recipe makes a dense bun.
- One bun is one serving.
Recipe Notes
This recipe contains 250 cals per serve.