Nouriched: Eat, Move and Rest Your way to Wellness

I’m not an Easter Bun fan, but my humans like it, and I have clients with gluten sensitivity who want to have their Easter bun! So after watching and reading countless recipes for this beloved Jamaican favourite, I settled on the following.

I couldn’t find a grain-free, gluten free recipe online! And the few I found had yeast, and had complicated steps. That wasn’t gonna cut it, so I made my own.

And trust me, its DELISH!!!

Substitutions for Celiac Disease

This recipe works for gluten sensitivity, but for those with confirmed celiac disease, you will want to find a gluten free stout — and ensure all your ingredients are in fact gluten free. Most stouts, like Guiness or Dragon are not gluten free.

If you don’t have access to a gluten free stout, then sub it for 3/4 cups milk of choice or wine.

Ingredients

• 1.5 cups Cassava Flour
• 1 cup Almond Flour
• 2 tbsp Coconut flour (optional)
• 3/4 cups dark brown sugar
• 3/4 cup Guinness Stout or gluten-free stout of choice* (boiled and cooled to remove alcohol). If celiac disease – use milk or wine instead of stout.
• 1/8 cup extra virgin olive oil
• 2 large eggs
• 1 tsp lemon juice or lemon zest
• 1 tbsp browning
• 4 tsps baking powder
• 1/2 tsp baking soda
• Spices of your choice: Approximately 2 tsps of each:
  • ground nutmeg, ground cloves, ground all spice, cinnamon powder, ginger powder
• 1/2 tsp salt
• handful of raisins and maraschino cherries (chopped)
• 1 tbsp honey for glaze

Method

1. Preheat your oven to 350 degrees
2. Bring your Guinness to a boil in a small sauce pan. Turn it off and cool to room temperature
3. Combine almond flour, cassava flour, coconut flour, baking soda, baking powder, sugar, all dried spices and salt.
4. Make a well in the middle of the dry ingredient mixture
5. Add your cooled Guinness, browning, olive oil and eggs in the middle. Combine.
6. Fold in the cherries and raisins
7. Line a greased loaf pan with parchment paper. Butter the parchment paper as well.
8. Pour the batter in the prepared pan
9. Bake the bun for 45 – 50 mins in your oven. Your bun is done when a toothpick or knife is inserted in the middle of your bun, and comes out with no, or very little residue.
10. While hot, brush the 2 tbsps of honey on the top of the bun as a glaze
11. Allow to cool on a wire rack completely before slicing. Enjoy with Jamaican cheese or a vegan cheese spread per your intolerances*

Store in the refrigerator up to 2 weeks if you live in a warm climate (e.g. the Caribbean). Leave outside up to a week in cooler climates (North America, Parts of Europe etc.).