I purposely made this recipe with two different flours meaning it’s suitable for many different types of diets/requirements.
I’m quite fond of spelt flour but this time I used buckwheat flour instead so that it would be gluten free (but if you tolerate gluten and can only find spelt then you can use it instead), I’ve also included a coconut flour recipe meaning that this version is grain and gluten free but also lower carb and suits paleo/grain free diets.
Coconut flour low carb version
Healthier Buns
Out of curiosity I decided to look into the specific nutrition of each version using an online nutrition calculator and found that they are far lower in sugar, calories and fat than your typical store bought ones, plus they’re made with real food ingredients and sweetened mostly (or completely if you omit the honey) with fresh fruit making them a far healthier option in my opinion and also contain quite a bit of fibre to boot!
For the calculation I used the options of 1 tspn honey and medium fat milk, the results per bun are:
Buckwheat version
-122 calories
-12g carbs
-4.7g sugar
-6.6g fat
Coconut version
-103 calories
-8.2g carbs
-4.9g sugar
-6.7g fat
Buckwheat flour version
Recipe Notes
The major key to the distinctive bakewell taste of this recipe is the almond extract as this gives the unique marzipan flavour, without it they’ll still be nice buns but the flavour won’t be as good or as distinctive so I highly recommend getting it which should be easy as I found mine in a big Tesco store in the baking aisle.
I used a reduced fat coconut flour meaning that you need to source yours carefully as some still have all the fat in it meaning the recipe won’t work the same. I used The Groovy Food company’s coconut flour which I managed to find in a large Tesco store on offer too! So do keep an eye out for it, you don’t always have to go to health food shops to get ingredients like this anymore.
As always I prefer to use as little added sweetness as possible so I’ve tried this recipe with and without honey so simply adjust it to your sweet tooth.
As mentioned before I used buckwheat flour this time so it would be gluten free but if you only have spelt flour then that will work too.
Cherry bakewell bun recipe (makes 8 buns)
-170g fresh cherries
-50ml milk of choice
-2 large eggs
-1 tspn apple cider vinegar (or lemon juice)
-1 tspn almond extract
-1 or 2 tspn honey (adjust to your sweetness)
-80g ground almonds
-20g fat reduced coconut flour/60g buckwheat flour
– ½ tspn baking soda
Directions
1.Preheat your oven to 150C
2.Start by de-seeding the cherries then cut them into quarters
3.Whisk together the milk, eggs, apple cider vinegar, almond extract and honey then measure out the almonds, baking soda and flour of choice then add these into the bowl and stir until combined then fold in the cherries
4.Add the mixture into bun cases and bake for 25mins or until lightly golden.
Serve up with some fresh berries and a cup of tea or smear on some almond butter and enjoy! xx
