Cantonese Pineapple Bun

Cantonese Pineapple Bun, also known as 'bo lo bao', is a delightful pastry with a sweet, crumbly topping and a soft, fluffy interior. This paleo version uses wholesome ingredients to create a guilt-free treat that captures the essence of traditional flavors.

Ingredients

• Almond flour - 150 grams
• Coconut flour - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Honey - 2 tablespoons
• Coconut oil - 40 grams, melted
• Egg - 1 large
• Unsweetened almond milk - 60 ml
• Pineapple puree - 60 grams
• Vanilla extract - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the honey, melted coconut oil, egg, almond milk, pineapple puree, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Divide the dough into 4 equal portions and shape them into balls, placing them on the prepared baking sheet.
6. For the topping, combine 30 grams of almond flour, 10 grams of coconut flour, 1 tablespoon of honey, and 20 grams of melted coconut oil in a small bowl until crumbly.
7. Flatten the dough balls slightly and top each with a generous amount of the crumble mixture.
8. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
9. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 120 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut oil and almond flour.
• Contains natural sweetness from honey and pineapple, reducing the need for refined sugars.

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