Amy’s Orange Buns
Servings Prep Time
12buns 30minutes
Cook Time Passive Time
30minutes 45minutes
Servings Prep Time
12buns 30minutes
Cook Time Passive Time
30minutes 45minutes
Ingredients
Dough
  • 1 1/2cup cassava flour
  • 1cup blanched Almond Flour
  • 1/4cup potato flour
  • 1/4cup arrowroot flour
  • 1 1/2Tbsp ground psyllium husk
  • 1tsp himalayan salt
  • 2 1/2tsp baking powder
  • 2 1/2tsp Active Dry Yeast
  • pinch cloves
  • pinch cardamom
  • pinch nutmeg
  • 2cups filtered waterheated to 100 degrees
  • 2Tbsp honey
  • 1/4cups coconut oil
  • 1 Bio large eggbeaten
Filling
  • 2large orangesyou’ll need the zest and juice from both!
  • 3/4cups fresh orange juice
  • 2Tbsp orange zest
  • 1 1/2cups 100% maple syrup
  • 1/2tsp himalayan salt
  • 1/2tsp ground cinnamon
  • 3/4cup walnutschopped
  • 1/4cup raisins or cranberriesoptional
  • 3/4cup ghee or organic butter
  • 1/2cup coconut sugaroptional: place the coconut sugar in a coffee grinder and it will become powdered coconut sugar!
Instructions
Dough
  1. In your mixer add all the dry ingredients for your dough (I didn’t have a mixer on board the boat so I did it all by hand!): cassava flour, blanched almond flour, potato flour, arrowroot flour, ground psyllium husk, Himalayan salt, baking powder, and, active dry yeast. Whisk on low until all is incorporated.
  2. In a medium bowl, mix the hot water, honey, coconut oil. Slowly add the beaten egg.
  3. Turn mixer on and drizzle in the warm water mixture and crank up your mixer to give it a good beating (3 minutes or so) or as I did, dump on a potato floured surface and knead it for 5 minutes,
  4. Place the sticky dough in a bowl smeared with coconut oil. Cover with a plastic bag.
  5. Place it in the sun or in your warmed over with just the light on for 45 minutes. Now get to work with the filling! Be careful your oven is warm NOT HOT or the plastic bag will melt.
Filling
  1. Use the 2 oranges to make your….
  2. Zest and …
  3. fresh orange juice!
  4. In a saucepan add your, zest, orange juice, maple syrup, Himalayan salt, ground cinnamon. Heat on high until it bubbles and somewhat thickens.
  5. Add the nuts and cranberries or raisins if using and turn down the heat. Let it simmer while the dough finishes rising. You should have a bit of sauce left if not add a bit more maple syrup. It’s easier to spread. I had to add more after I took this picture…
Assembling
  1. When the dough has finished rising, set your oven to 375 degrees! Flatten out the dough with your hands into a long rectangle. Remember, gluten-free flour mixes don’t get as fluffy as those with gluten so it won’t double but it will rise about 1/3 higher.
  2. Mix the butter or ghee and coconut sugar in a bowl and rub 1/2 of it over the dough. The other half will be spread on top as they come out of the oven.
  3. Spread the filling evenly over the dough.
  4. Roll the dough lengthwise and slice into 1 1/2″ to 2″ wheels. Place in a baking sheet pan coated with ghee or butter.
  5. Bake for 40-45 minutes in the oven.
  6. Spread the saved half of the butter or ghee and coconut sugar over the top of the warm buns.
Recipe Notes

Tip: Once, I actually made the dough and before adding the cardamon, cloves, and nutmeg I divided the dough in half. I then kneaded the spices into one half of the dough to make a half a batch of buns. I baked the other half and it made the best gluten-free bread!!!