- Freezable
- Vegetarian
- High-protein
Ingredients
Serves: 4
- 80g rolled oats
- 120g ground almonds (almond flour)
- 60g milled flaxseed
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp orange zest powder (optional)
- 3 medium eggs
- 60ml milk
- 55g raisins
- 20g coconut flour
- 20ml water
- 1 egg (optional egg wash)
Method
Step 1
Preheat the oven to 180°C (no fan).
Step 2
Add the oats to a Nutribullet-style blender and blend until completely smooth.
Step 3
Add the blended oats, ground almonds, flaxseed, cinnamon, nutmeg, baking powder, and orange zest (if using) to a large mixing bowl and mix well. If you like a lot of spice, you can double the spice mix (e.g. 3-4 tsp cinnamon, ½ tsp nutmeg, 1 tsp orange zest).
Step 4
Add the eggs and milk and mix until combined.
Step 5
Add the raisins and mix until combined.
Step 6
Place baking paper onto a baking tray and separate the dough into 8 parts.
Step 7
Very lightly wet your hands before rolling the dough into balls (helps keep them smooth). Flatten the tops to shape the balls into buns.
Step 8
Prepare the paste for your crosses by mixing the coconut flour and water together. If your paste is too thick, add 1-2 small drops of water at a time, and stir.
Step 9
Place the buns in the oven. After 15mins, take the buns out of the oven and let cool for 5mins. Brush the buns with the beaten egg for the egg wash. Pipe using a piping bag, or carefully drizzle the paste across the buns with a teaspoon to make the cross. Place the buns back in the oven, and bake for a further 20-25mins.
Step 10
Enjoy fresh out of the oven or serve toasted with lashings of butter!
