Olive Buns

July 8, 2016

These little buns are packed with the monounsaturated fat found in olives which has been linked to cardiovascular health. Olives are a fermented food and so help feed the good bacteria in our gut. This might be why olive oil is often recommended for constipation, gallstones and bladder stones. The polyphenols found in olives have anti-inflammatory effects, improve immunity and help protect the heart. Diabetics and those with circulatory problems may benefit from making olives a regular part of their diet. There are many more benefits that olives have to offer but now I’ll move onto the tasty part… Making breads, biscuits and buns with olives gives them a deliciously salty taste but caution must be taken not to bake at too high a temperature as this will reduce the nutritional advantages of including olives in your recipe. Some people avoid eating bread due to it’s glycaemic load when eaten alone or spread with something sweet but with these olive buns that doesn’t have to be the case. The ingredients below provide a good balance of fats, proteins and carbohydrates and make a great edition to summer BBQs, picnics and cheese boards. Let me know what you think!

1/3 cup chia seeds
1 teaspoon bicarbonate of soda
1 teaspoon sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup gluten free flour
120g chopped olives
250ml coconut milk
220g pureed yellow split peas

1. Preheat the oven to 150 degrees C and grease a large flat baking tray with coconut oil or ghee.
2. Stir all of the dry ingredients together in a large bowl.
3. In a separate bowl combine the coconut milk with the pureed peas using a handheld blender or food processor.
4. Slice the olives into quarters and add these to the dry mix. Then stir in the coconut and pureed pea mix using a sturdy spatula.
5. Add more milk to the mixture until all of the batter is most and sticking together. Divide the batter with your hands and shape into round buns. Place each bun on the baking tray.
6. Bake the buns for 15 minutes and allow to cool on a wire rack.
7. Serve with cream cheese or dip into balsamic glaze.

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