Cashew Raisin Buns

For those mornings when you crave something satisfying that is not too sweet and is easy to make – these buns are your answer. In this recipe I chose to use cashews because of their soft and spongy texture. These nuts work really well when you try to bake grain free breads.  The coconut flour, which is optional in this recipe, gives the buns the smooth and refined consistency that we see in yeast dough, but if you don’t have it at home you can skip it. I made these buns with and without coconut flour. While I do like the refined results when I use coconut flour, the buns still turned out well without it. These buns are great by themselves or, even better, with butter and jam.  You can keep them at room temperature in an airtight box or plastic bag for a day or two and then toast them before serving. 

Serves 2
Preparation time: 25 minutes


1 cup raw cashews
2 eggs
¼ cup raisin
1 tsp coconut flour (optional)
½ tsp baking powder
¼ tsp salt


Preheat oven to 350F/180C

In a food processor place cashews, eggs, coconut flour, baking powder, and salt. Process for a couple of minutes until you receive a smooth batter.

Remove blade from the bowl. Add raisins and mix with a spoon.

With wet hands create two medium size buns.

Place on a baking sheet or on a warm baking stone.

Bake for 20 minutes.