Posted by Carla & Emma Papas on July 03, 2015
Health experts recommend including fruits, vegetables, seeds and whole grains in your daily meals. This Quinoa & Cranberry salad is a good source of protein and vitamins. It is low in calories and will leave you feeling full and satisfied for a good part of the day.
Prep time: 30 minutes
Bake time: 30 minutes
11/2 cups of almond meal
1 cup coconut flour
1/4 cup of Natvia
250 grams grass fed butter melted (or ghee or coconut oil)
2 apples peeled and grated (we used granny smiths)
3/4 cup of unsweetened sultanas (or raisins, be sure to check for nasties!).
2 tsp. nutmeg
3 tsp. cinnamon
1 tsp. baking powder for the crosses
1 tbs. coconut flour water
Preheat your oven to 180 degrees celsius.
Line twelve muffin tins with large muffin cases.
In a large bowl, mix the almond meal, coconut flour, Natvia, nutmeg, cinnamon and baking powder in a bowl.
Add the butter and eggs and mix well.
Now add the apple and sultanas.
Mix again until it forms a dough.
Once the mixture is all combined, roll into twelve even balls.
Place them into the muffin cases and press down a little.
For the crosses: Place 1 tbs. coconut flour in a small bowl.
Gradually add drops of water while stirring, until a thick white paste forms.
Use a fork to make sure there are no lumps. Put the paste into a piping bag, and pipe a cross on to the top of each bun.
Now place the buns into the preheated oven for 30 minutes.
Serve without the muffin cases (so they look more bun-like), warmed and with more butter.
Merrymaker tip...We think cranberries and apricots would be tasty (but not as traditional) instead of the sultanas!
Reprinted with permission of Carla & Emma Papas for Hanging Rock Picnics
For more recipes by Carla & Emma please go to:
Website address: http://www.themerrymakersisters.com/