Easter Buns(Sugar free ) and Maska (Butter)
Easter Buns (see recipe below)
2 tbsp maska
1 tbsp fruit jam (optional)
Slice the buns and spread the maska on both sides.
Heat a non-stick pan and place for a minute to make it warm.
Turn off the stove.
Spread Maska (see recipe) mixture inside on both sides.
Serve these buns with hot parsi / irani chai / tea.
Easter Buns (Sugar free)
Preparation Time – 20 minutes
Cooking Time – 20 minutes
150g almond flour
150g light spelt flour
1tsp bicarbonate of soda
60ml macadamia nut oil
2 medium eggs, beaten
Zest from one orange
6 drops liquid Stevia
50g currants, mixed fruit peel or raisins
Pinch of sea salt
In a jug, combine the beaten eggs with the oil and liquid Stevia.
Make a well in the middle of the dry ingredients in a large bowl and pour in the wet ingredients. Mix all the ingredients into the centre slowly in order to avoid getting a lumpy mixture. Add the orange zest and currants.
Finish combining the mixture with your hands to form a dough.
Kneed the dough so that it is smooth and elastic. This should take approximately 6 minutes.
Transfer the dough onto a floured surface and divide into 10 equally sized portions.
Mould each portion into a round bun and place on a baking tray. Ensure you leave enough space in between each bun for it to expand during the cooking process.
Using a knife score a cross on each bun.
Cook for 15 to 20 minutes in oven at 200C until golden brown.
Take out of the oven and place on a wire cooling rack.
Glaze with a drop of liquid Stevia mixed with water before they are cool.
Recipe from Perfect Easter Treats, published online by Diabetes.co.uk