These buns are from a recipe by Rebecca Coomes (The Healthy Gut) they are gluten free and are suitable as an Easter time treat for SIBO affected individuals.

Ingredients:

Steps:

• Pre-heat the oven to 180C/350F. Grease a muffin tin with ghee/coconut oil. Set aside.
• Place the peeled banana in a bowl and mash thoroughly. Add the eggs, honey, ghee/coconut oil and beat until well combined. Stir in 1/2 cup coconut flour, almond meal, spices, zests, baking powder and bi-carb soda. Mix until well combined. Pour the mixture evenly into the muffin tray. Pour into 6 muffin holes for large buns, or into 9 muffin holes for smaller buns.
• In a small bowl, mix 3 tbs coconut flour and 1/2 cup almond milk to a medium consistency. Pour into a small sandwich bag and push into one corner. Tightly spin the bag so the contents don’t escape. Snip a small corner off the bag and then pipe crosses over the tops of the buns.
• Place in the oven and bake for 20-25 minutes or until firm in the centre.
• Remove from the oven and cool in the tray for a few minutes, before serving warm. Serve with some ghee or butter if dairy is tolerated.