This weekend I was in the mood for baking, and not only was it
1. time for a freezer refill of Oopsies, I also wanted to try
2. a recipe for low carb chocolate brownies that I found on the Sukrin website – recipe to follow. And then I also decided
3. to try to make some low carb sweet buns – see below for recipe and since
4. M’s kids have been asking me (for quite some time now) when I was going to make cinnamon rolls again I decided to make them this weekend – and since I had to buy fresh yeast for the cinnamon rolls
5. I bought extra so I could make some bread rolls for them.
So this coming week I will posting lots of baking recipes on the blog, even if two of them are not low carb or LCHF. However, both of them are recipes I have enjoyed making and eating for many years before I started eating low carb.
Preheat the oven to 200C/400F/Gas 6.
Whisk the wet ingredients together. Add the dry ingredients and mix well. Let the dough rest 10 to 15 minutes, so the fibers can soak up the liquid. The dough is slightly wet but you should still be able to form 6 small buns with your hands – it may be easier with wet hands. Place them close together in a small baking tray (L20cmxW15cm).
Bake them for about 15 min until they have browned and firm to the touch. Let them cool a little, and they’re ready to serve. They have a sweet taste and are really nice with a bit of butter. They are also great for toasting.