Cute Easter bunnies—yeast-free, high-protein, and gluten-free

gluten-free | high-protein | yeast-free

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients: makes 10 bunnies

• 360 g skyr
• 2 eggs, medium
• 180 g Ruut cassava flour
• 30 g oat flour
• 70 g whole grain rice flour
• 40 g tapioca starch
• 1 tsp psyllium husk powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 80 g sugar
• 1/4 tsp salt
• 15 ml neutral oil
• 60 ml oat milk

PREPARATION:

Tip :) For this recipe, and when measuring ingredients like flour, use only a kitchen scale.

1. Place all ingredients in a mixing bowl and mix with a hand mixer until a smooth dough forms.
2. Let the dough rest for 15 minutes.
3. Place the dough on a work surface well-dusted with rice flour and gently shape it into a thick roll.
4. Cut the roll into 10 equal-sized pieces plus 1 slightly larger piece. Shape the 10 pieces into thin rolls. (see tips)
5. Place the rolls on a baking sheet lined with parchment paper and twist them into bunnies. To do this, carefully twist the two ends of the roll around each other twice, leaving a small circle open at the bottom center.
6. Shape the remaining dough rolls in the same way. It’s easier if you shape the bunnies directly on the baking sheet instead of on the countertop and then transfer them to the sheet.
7. From the one slightly larger piece, form 10 equally sized balls and press them into the circle you created.
8. Preheat the oven to 200°C (top and bottom heat).
9. Brush the bunnies with oat milk and sprinkle with a little coarse sugar.
10. Bake in the hot oven for about 20 minutes, until they are golden brown.
11. Let them cool slightly, then transfer to a wire rack until they are completely cooled.

TIP:

When shaping the rolls, use very little pressure, otherwise the roll will burst. Add just enough flour so the dough doesn’t stick, but please don’t use more than necessary.

The dough is quite soft, so simply shape the bunnies gently and carefully. Baking will give the bunnies their structure.