Gluten Free Easter Buns - Thermomix Recipes from Steph

Gluten Free Easter Buns

From Thermobiz – Consultant Newsletter


1 stick cinnamon

1 whole nutmeg

2 cloves

1 vanilla bean

70g millet

50g almonds

60g potato starch

35g glutinous rice flour (made in TM)

90g tapioca starch

2tsp xanthan gum

Pinch Celtic sea salt

40g rapadura sugar

35g almond oil (or nut oil)

2 eggs

130g sparkling mineral water at room temperature

1 sachet of yeast

170g craisins or other dried fruit of choice


Place cinnamon, nutmeg, cloves and vanilla bean into TM bowl and mill for 1 minute on speed 10.

Add millet and almonds and mill a further 30 seconds on speed 10.

Add all remaining ingredients except craisins and mix together for 8-10 seconds on speed 6.

Add craisins and mix through for 4 seconds on Reverse + speed 4.

Lightly oil a 12 hole muffin pan (silicone preferably) and using an ice cream scoop, dollop dough into

the pan. Allow to rise for at least an hour before baking at 160ºC for 10-15 minutes.

Cool before decorating with Cream cheese glaze (see Tips).

General Tips

To make glaze, place 20g butter, 200g icing sugar, 30g milk and 1tsp vanilla essence into TM bowl and mix

for 1 minute at 50ºC on speed 2.

Thicken the glaze by adding 100g cream cheese and mixing for 10 seconds on speed 4

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