Paleo carrot-apricot buns

I’ll be honest, I have never really had much luck with gluten free bread before. Either my buns would feel like little rocks or they would taste way too “rustic”. Not to mention the dough that would always be impossible to work with. So for a while I actually gave up on gluten free bread..

However, today I did a little more experimenting in the kitchen and I made some absolutely delicious gluten free buns! I mean, if you are a bread addict like me you should seriously consider giving these a try. You won’t regret it!

The carrot makes the buns amazingly moist and the tiny apricot pieces add some natural sweetness to the bread. Oh, and then they are actually light and soft which is the best part!

The secret ingredient (although it’s probably not much of a secret) is fiber. It is what makes all the difference in wheat free baking. I like to use psyllium husk fibers. Here in Denmark you can get the regular type or a type for baking, and it doesn’t cost much at all, plus one box lasts for a long time. I use the type for baking but if you can only get the regular kind, just double the amount and it should work the same. You can also use coconut fibers if you prefer although that will of course give the bread more of a coconut flavor.

The fibers make the dough thicker but you want to make sure not to overdo it on these. If you add to many fibers, your dough will get too thick and you won’t be able to work with it. So, it’s better to hold back and wait a few minutes before you add more, in order to give the fibers a chance to expand.

Ingredients: (Makes 6 buns)  

2 eggs

1/4 cup / 1/2 deciliter of plain vegan yoghurt

1/2 tsp of salt

1 tsp of baking powder

1/3 cup / 2/3 deciliter of almond flour

1/4 cup / 1/2 deciliter of flax seeds

1/4 cup / 1/2 deciliter of pumpkin seeds

1 large tbsp of chia seeds

1/4 cup / 1/2 deciliter of finely chopped, dried apricots

1 carrot, finely shredded

1 tbsp of psyllium fibers for baking


Whisk together the eggs and the yoghurt. Add the rest of the ingredients and whisk thoroughly. Let the dough sit for a few minutes and check on the texture. If you need to add a little more fiber, do so, but keep in mind that the dough is supposed to be really sticky.

Use a table spoon to scoop up the dough and shape it into 6 buns that you place on a baking tray covered with parchment paper. Bake at 350 F / 175 C for 15-20 minutes. If you preheat your oven, probably more like 10-15 minutes.


Tip: You can replace the carrot with zucchini or the apricots with raisins or dates if preferred.


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