Santa Lucia Saffron Bread - Paleo
Every year my husband's family in Sweden make Saffron Bread for Santa Lucia. This recipe though is made gluten, grain, and dairy-free. The saffron flavor is mild and there's just a bit of sweetness with this bread. You can also change the shape if you like. This shape is what I was taught to make.
Servings 8
Equipment
- Electric Mixer
Ingredients
- 1 cup coconut flour
- 1 cup tapioca flour
- 2 tsp baking powder
- ¼ tsp saffron ground with a mortar and pestle
- 16 raisins two per bun if using the 'S' shape
- 2 eggs pasture raised and organic if possible
- 2 tbsp apple cider vinegar
- 6 tbsp apple sauce organic
- 4 tbsp filtered water
- ½ cup nut milk I used macadamia nut milk but any kind will do
- 1 tbsp maple syrup
- ½ cup melted coconut oil organic
Instructions
- Set oven to 350° F. Line baking sheet with parchment paper.
- Add the dry ingredients to a mixing bowl, mix to combine
- Add wet ingredients to the dry ingredients. Using the electric mixer, combine until doughy and a mass forms.
- Form the dough into 8 balls. Roll balls into 6 to 8 inch long pieces and shape into traditional S shape. Note the dough will be crumbly so it’ll take some finesse to shape it. Add a raisin into each crevasse of the S shape.
- Place each S shaped bun onto parchment lined baking sheet and bake for 20 minutes or until the top starts to get slightly golden and the bread is spongy.
Notes
These Santa Lucia Saffron Breads will last several days but are best eaten that day.