Raisin Buns with Whipped Honey Butter

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Mr. Swiss Paleo travels a lot for business. He does really well eating paleo while he’s away ( he especially enjoyed eating at PALEO while he was in Copenhagen), but sometimes there are challenges and good food is hard to come by. Have you ever been faced with situations like this?

Lately they have been working long hours in a conference room (with no windows) and the stretch between lunch and dinner is long. The company has been catering cakes for them in the afternoons. Mr. Paleo has been drinking water and eating hard boiled eggs that he brought from home, and that’s getting a little boring. I decided to make him some raisin buns to take along on his trip so that he could have something nice while everybody has their cake. I get to bake and he takes it all away so I can’t eat it. Win-Win!!

Recipe for Raisin Buns

Dry Ingredients

• 3 1/4 cups (320 grams) almond flour
• 1 Teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/ 8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• zest from one lemon and one orange
• 1/4 cup raisins (or more if you like)

Wet Ingredients

• 1/4 cup honey or maple syrup
• 2 eggs
• 2 Tablespoons melted ghee or coconut oil
• 1 teaspoon vanilla

Put all of the dry ingredients together in a medium mixing bowl and mix well.

Add the wet ingredients into the dry ingredients and thoroughly mix. Drop large biscuit size blobs (larger than a golf ball) onto a parchment lined baking sheet.

Bake in a pre-heated 180 C (350 F) oven for 5 minutes and then reduce heat to 150 C (300 F) and bake for an additional 20-25 minutes.

Of course we had to test them after they came out of the oven smelling so delicious. We gobbled a few up with some whipped honey butter ( whip some butter together with a little bit of honey in a food processor until it’s super creamy).

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