Treat yourself or significant others to homemade lustful love buns on Valentines, however, these beauties can be enjoyed all year round. Ignite the ecstasy of love and get baking in the kitchen.
This recipe is gluten-free made from a blend of coconut flour and almond meal. I used whipped cream on top but you can change it around to suit your dietary requirements. The beautiful dried rose petals were sourced from a flower shop in Morningside Shopping Centre called “Cottage Flowers”.
½ cup Coconut Flour & Ground Almonds
1 tablespoon Arrowroot Powder (gives the buns a light, fluffy texture, used in gluten-free cooking/baking)
Pinch Pink Rock Salt
½ teaspoon Baking Soda
1 tablespoon Vanilla Powder or Essence
4 Free Range Eggs
½ cup Rice Malt Syrup or Raw Honey
½ cup Mixed Fresh Berries (I used Raspberries, Blackberries & Blueberries, use what is available to you)
Preheat oven 180. Allow 20-25 minutes in the oven.
In a mixing bowl add dry ingredients flour blend, arrowroot powder, salt, vanilla powder and baking soda. In a separate bowl eggs and rice syrup, mix well. Combine both mixtures and add in fresh berries.
Fill buns cases half way. Pop in the oven – insert a toothpick in the middle of the bun; if the toothpick comes out clean the buns are ready.
Once baked, allow to cool. Smother in whipped cream and devour!