Recipe for Healthy Shrovetide Buns

Created by Julie Wettergren. Download the recipe as a PDF here

For 12 buns, you will need:

2 dl water
50 g yeast
2 eggs
1 tbsp olive oil
75 g graham flour
75 g quinoa flour
50 g quinoa flakes
150 g wheat flour
100 g spelt flour
2 tbsp HUSK seeds
2 tbsp honey
1/4 tsp fine salt
50 g very finely chopped (preferably using a machine) cashew nuts

Filling:

100 g almonds
70 g pure raw organic marzipan
1/2 ripe banana
1/2 tsp cinnamon

Decoration:

80% dark organic chocolate
Pistachio nuts
Cashew nuts
Freeze-dried raspberries (you can also use, for example, dried cranberries)

Instructions:

Warm the water and dissolve the yeast in it. Add the eggs, oil, and honey, and lightly mix together. Then add all the different types of flour, seeds, flakes, ground nuts, and salt. Allow the dough to rise for an hour. Prepare the filling by grinding the almonds in a food processor or similar. Add the marzipan, banana, and cinnamon, and process everything for 30-60 seconds.

Roll out the dough with a rolling pin on a floured surface and cut it into 12 equally sized squares. Place a heaping teaspoon of almond/marzipan filling on each square, then fold in the corners of each square. Close the "openings" by pinching the dough together (see images). Turn the buns over and shape them until they are round. Once the buns are shaped, let them rise again for about 40 minutes and brush them with either beaten egg or milk.

Bake the buns in the oven at 175 degrees for about 10 minutes. Once baked and fully cooled, melt the chocolate and apply it with a spoon. Decorate the buns as you like. Here, freeze-dried raspberries are used as ears and a nose, pistachio nuts as eyes, and a cashew nut as a mouth.

Enjoy!