(Gluten free, dairy free, sugar free, soy free)


Makes approx 8 – 10 buns.



After a bit of experimentation, I’ve come up with a recipe that I was finally happy with (and tasty enough to serve to those who aren’t gluten-free!). These are so yummy, but maybe I’m a little bit biased!


Being gluten-free, they don’t have the same texture as the store-bought buns; these are quite dense and a little crumbly. For those who aren’t dairy free, you can replace the coconut oil with organic butter. I’ve used buckwheat as one of the ingredients however, contrary to the name, buckwheat is not actually a type of wheat. Instead, it’s a seed and is entirely gluten-free. Enjoy!





2 cups almond meal

1/3 cup organic buckwheat flour

½ cup sultanas

3 eggs

100g coconut oil (solid is fine)

2 tbsp organic raw honey

2 tbsp flax meal (ground linseeds)

4 tbsp filtered water

2 tsp ground cinnamon

2 tsp mixed spice

1 tsp bi-carb soda

½ tsp ground nutmeg



For the cross:


1 tbsp almond meal

1 tbsp organic buckwheat flour

1 tbsp filtered water



Melt coconut oil and honey over a very low heat and allow to cool. While cooling, prepare the remainder.


Line a baking tray with baking paper and set aside.


In a cup mix the flax meal and water and set aside. This will thicken after a while.


In a large bowl, add the dry ingredients and mix. Add eggs, the flax/water mixture, and the melted and cooled coconut oil/honey mixture. Mix together well until fully combined. The mixture should resemble a very wet, soft dough.


Preheat the oven to 180 degrees C.


Spoon some of the mixture onto your hand and roll lightly into a ball (about the size of a mandarin) and place gently onto the lined baking tray. Roll the rest of the dough into balls and place on the tray (keeping the balls apart as the balls will expand a little bit whilst cooking).  Once all the balls are prepared, set the tray aside to prepare the ‘cross’ topping.


In a cup, combine the almond meal, buckwheat flour and water and mix well. Mixture should resemble a thick paste. Spoon the mixture into a small zip-lock bag, seal the bag and then snip a very small hole in one of the corners. Pipe the paste onto the buns in the shape of a cross.


Place the buns in the oven and cook for approx 20-25 minutes, until golden brown (no more than 25 minutes as the bottom of the buns may burn).


These buns are best served warm on the same day they’re made.



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