Ingredients

• ½ cup Water (120 mL)
• 1 Tbsp Active Dry Yeast
• 1 Tbsp Organic Coconut Sugar (12 g)
• 1 ¾ cups Paleo Baking Flour (161 g)
• ¼ cup Golden Monk Fruit Sweetener (24 g)
• 1 Tbsp Psyllium Fiber Powder (12 g)
• ½ tsp Salt
• 1 ½ tsp Cinnamon
• ¼ tsp Baking Powder
• ¼ cup Egg Whites (60 mL)
• 1 Tbsp Apple Cider Vinegar
• ¼ cup Golden Raisins (40 g)
• 2 Tbsp Paleo Baking Flour, for dusting
• Cashew or Almond Butter, for piping

Instructions

1. In a measuring cup, combine water, yeast and coconut sugar. Allow the mixture to stand until it is bubbling and almost doubled in size.
2. In a large mixing bowl, combine flour, monkfruit sweetener, psyllium fiber, salt, cinnamon and baking powder. Whisk to combine. Either in a stand mixer fitted with the dough hook or a large bowl with a rubber spatula, blend the yeast mixture, flour mixture, egg whites and apple cider vinegar. Mix well until fully combine; around 5 minutes. Next add raisins and stir to incorporate.
3. Place a couple tablespoons of paleo flour on a plate or flat surface. Using about ⅓ cup scoop, scoop the dough onto the flour, sprinkle the top with a little flour and gently shape into a ball. Place the balls in a 9-inch round pan or cast iron skillet coated with oil or parchment paper. Place the balls close, but not quite touching. Cover and allow to rise in a warm place for 1-2 hours, or until doubled in size.
4. Once the buns have doubled, uncover and place in a cold oven. Turn the oven to 350°F and bake for 30 minutes, or until golden brown. Once baked, remove the buns from the oven and allow to cool for 15-20 minutes. Pipe a cross over the rolls using the cashew or almond butter.