RECIPE FOR GLUTEN-FREE SHROVE BUNS WITH SUNFLOWER SEED FILLING

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Sunflower seeds, with their mild and nutty taste, are great for roasting, as a snack, or mixed in muesli. You can also substitute them for almonds in your gluten-free Shrove buns.

Makes 4 Shrove buns

45 minutes

Ingredients

  • 4 Fria Plain Buns, thawed
  • 250 ml sunflower seeds
  • pinch of salt
  • 100 ml granulated sugar
  • 1 tbsp sunflower oil
  • 2 tbsp water
  • whipped cream (or coconut cream)
  • icing sugar for dusting

HOW TO MAKE IT

  • Preheat the oven to 150°C. Spread the sunflower seeds on a lined baking tray and roast in the oven for 15 to 20 minutes until they start to smell nutty and are lightly roasted.

  • Blend the seeds and the salt in a food processor to a fine flour-like consistency. Add the sugar and mix until a paste starts to form. Add the oil and water and mix again.

  • Cut off the tops of the buns and scoop out some of the bun. Mix what you’ve scooped out with the sunflower paste and a splash of water. Fill the Shrove buns with the sunflower paste, spoon on the cream, and put on the lid. Dust with icing sugar.

This gluten-free recipe contains