Easter bunnies without yeast, high-protein & gluten-free

gluten-free | high-protein | yeast-free

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for 10 gluten-free Easter bunnies

Makes 10 bunnies

• 360 g skyr
• 2 eggs, size M
• 180 g Ruut cassava flour
• 30 g oat flour
• 70 g wholegrain 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

Shaping and baking Easter bunnies without yeast

Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.

1. Put all the ingredients in a mixing bowl and work them into a uniform dough with a hand mixer.
2. Let the dough rest for 15 minutes.
3. Place the dough on a work surface well floured with rice flour and carefully shape it into a thick roll.
4. Cut 10 equal-sized pieces from the roll plus 1 slightly larger one. Shape the 10 pieces into thin ropes. (see tips)
5. Place a rope on a baking tray lined with baking paper and twist it into a bunny. To do this, carefully twist the two ends of the rope around each other twice, leaving a small circle free at the bottom in the middle.
6. Shape the remaining ropes of dough in the same way. It is easier if you shape the bunnies directly on the tray instead of on the worktop and then transferring them to the tray.
7. From the one slightly larger piece, shape 10 equal-sized balls and press them into the circles you have formed.
8. Preheat the oven to 200°C, top and bottom heat.
9. Brush the bunnies with oat milk and sprinkle with a little pearl sugar.
10. Bake in the hot oven for approx. 20 minutes until golden brown.
11. Let them cool a little, then place them on a wire rack until completely cool.

TIP:

Use very little pressure when shaping the ropes, otherwise they will split open. Add enough flour so that the dough doesn't stick, but please not more than necessary.

The dough is quite soft, so just shape the bunnies gently and calmly. The bunnies become stable as they bake.