Thanks to Katherine from Cooked with Love for this amazing raw recipe, which features in her new eBook. See more here http://www.cookedwithlove.com.au/
- Makes about 10 buns
Ingredients
2 cup MyOrganics almond meal
1 cup arrowroot flour
100g butter, softened
4 eggs
1 cup of sun-dried dates, pitted and chopped
½ cup almond milk
3 tbs coconut sugar
2 tbs coconut oil
2½ tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
½ tsp vanilla powder or extract
½ tsp bi-carb soda
3-4 drops or orange essential oil – Optional – I use Twenty8 (can substitute for orange zest)
The cross
50g cacao butter
1 tbs coconut oil
1 tbs honey
2 tbs arrowroot flour
*You can also substitute the 1 cup of dates for… ⅔ cup dates and ⅓ cup chopped dark chocolate for a delicious twist!
Method
- Preheat oven to 160 degrees (fan forced). Separate egg yolks and whites and set aside
- In a medium sized mixing bowl combine, almond meal, arrowroot flour, bi-card soda, cinnamon, nutmeg & ginger– mix with a whisk ensuring there are no lumps.
- In a separate bowl, cream butter, coconut sugar and vanilla together with an electric beater for 2-3 minutes until soft and fluffy. Add in egg yolks a couple at a time and mix to combine.
- Add butter mixture and almond milk to dry ingredients and mix to combine with a wooden spoon. Mix coconut oil with chopped dates (this will stop the date pieces from sticking together in clumps), add to mixture and combine.
- Add in orange essential oil, a couple of drops at a time and stir through. (It is best to taste as you go to get desired flavour but don’t add more than 4 drops). Set mixture aside.
- Using a electric beater, whizz egg whites until soft peaks form. Fold egg whites into mixture with wooded spoon, gradually, being mindful not to over mix.
- Spoon mixture evenly into muffins trays lined with baking paper or you can use patty pans. Bake for approx 18-20 mins or until buns springs back to the touch. Check with a skewer to make sure it comes out clean. Allow buns to cool for 10 mins before taking out of tin.
- For the cross, on a double boiler melt cacao butter, coconut oil and honey until melted and combined. Allow to cool slightly then mix in arrowroot flour one tablespoon at a time. You don’t want the mixture to be completely liquid so allow it to cool further if need be, until it comes to an icing like consistency. If it’s a warm day or humid, place it in the fridge until you reach the desired consistency.
- Using a pipping bag and round nozzle, pipe a cross over your buns. Allow to dry before serving (make sure they have completely cooled before decorating, otherwise your cross will just melt right off!)
- Best served warm or toasted (my fave) with a spread of butter!
Best kept in an air tight container and eaten within 3-5 days
Enjoy!
