Friday, 13 June 2014

gluten-free hazelnut and carrot buns

It's been ages since I've baked as our scales broke, but after getting a new pair I was ready to get experimenting again. Even with fully operational scales I still winged it with this recipe, I just added more ingredients until it looked right, and lucky it worked. These buns didn't last 5 mins.

As there was only two of us in I made a reduced amount of mixture, making only 6 buns. Of course the ingredients can be doubled if you need more. 

recipe after the cut:-
  • 80g grated carrot 
  • 50ml of oil (can be a combination of oil, I used 30ml of sunflower and 20ml of coconut oil)
  • 50g demerara sugar
  • 1 egg
  • 50g hazelnuts finely ground in a food processor 
  • 60g ground almonds 
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 teaspoons of orange blossom water (optional) 
  • 1/2 teaspoon baking powder
  1.  preheat oven to 170 degrees 
  2. stir together oil, egg, sugar and orange blossom. The sugar won't dissolve in, but that's ok
  3.  add in  ground almonds, ground hazelnuts, spices, baking powder and mix well. 
  4. stir in the carrot. The mixture should look sloppy, wetter than normal cake batter. 
  5. using a tablespoon dollop the mixture into individual bun cases and place inside a baking tray
  6. Bake in oven for about 15-20min
The buns (cakes if you're southern) are super quick and simple to make. Ideal if you're expecting a gluten-free guest and want to quickly whip something up. The carrot and oil make them lovely and moist, and the hazelnuts give a buttery flavour.  

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