Almond Easter Buns are a simple and tasty treat for my clients following an anti-Candida diet.
These Almond Easter buns are gluten-free, yeast-free, sugar-free, dairy-free, grain-free, and have the option of being egg-free! If you are not keen on the almond flavour, you switch almond essence for lemon essence, to create a treat that works for you!
You can see a YouTube video of this recipe here
Combine the ground pumpkin seeds, grated butternut squash, baking powder, cinnamon and almond essence. When well mixed, stir in the egg, or if you are making an egg-free version, add the chick pea flour. Add the water to either of the mixtures. This will make the egg version a little ‘looser’ so it will rise. The chick pea flour version will be less wet and produce a slightly more dense finish. Beat the ingredients together and spoon into six baking cases.
Place in an oven at 175 degrees Celsius. For the buns with egg cook for about 20 minutes, until an inserted skewer comes out clean. For buns with chick-pea flour cook for about 30 minutes, until golden, and the inserted skewer comes out with no stickiness.
Keep in the fridge for several days, or freeze.
These pictures are with the chick pea flour