Currant buns — Meal
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Macros (per serving)

Fat

39%

(13 g)

Protein

4%

(3 g)

Carbs

57%

(41 g)

36 g Net,

5 g Fiber

295 Calories (per serving)

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Egg dishes

Bread substitutes

Sweet snacks

Oven dish

High Tea

Currant buns

These somewhat luxurious brunch buns are a treat in themselves. They are wonderfully airy and actually do not need any fillings at all. However, what ghee on it may make them even better!

Ingredients

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Balls

9

Tapioca flour

150 g

Tigernut flour

110 g

Banana flour

80 g

Cinnamon

1 tsp

Bakin Soda

12 tsp

Egg

2 pieces

Coconut milk

200 ml

Coconut oil

60 g

Maple syrup

2 Tbsp

Raisins

75 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

40 min

1

Preheat the oven to 175 ° C and line a baking tray with parchment paper.

2

Combine tapioca flour, chufa flour, banana flour, cinnamon and baking soda in a mixing bowl and stir well.

3

Stir eggs, coconut milk, coconut oil and maple syrup into the flour until a smooth batter has formed. Fold in the raisins.

4

Let the batter set for fifteen minutes.

5

Form 9 equal balls of the batter and place them on the baking tray at least 3 cm apart.

6

Bake the currant buns for 25 minutes until golden brown and cooked.

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Details

Allergens

Fruit, Chicken egg

Diet

Paleo, Vegetarian

Course

Breakfast, Lunch

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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