Gluten Free Nut Buns

with cranberries and pumpkin seeds

  • 45 min
  • 12 stk
Recipe by Ditte Ingemann


  • 100 g hazelnuts
  • 100 g almonds
  • 100 g linseed
  • 1 tbsp chia seeds
  • 100 g sunflower seeds
  • 50 g Earth Control pumpkin seeds
  • 50 g sesame seeds
  • 60 g Earth Control cranberries
  • 6 pcs eggs
  • 2 tbsp oil (taste neutral)
  • 1/2 tsp salt


Chop the hazelnuts roughly and mix them with the other ingredients. Stir it all together - it's probably just enough using a spoon to stir the dough together. Divide the dough into 12 paper muffin tins, and bake the buns at 180 degrees (warm air) for approx. 30-35 minutes.

Easy to take with you on the go with a little butter, cheese or jam.

Bread can easily be baked without flour, yeast and raising time. Bake with nuts and dried fruit for an easy, gluten-free Stone Age bread.

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