• Paleo Hes Alive Buns Gluten Grain Nut Dairy and Seed Free

    Paleo He’s Alive Buns {Gluten, Grain, Nut, Dairy & Seed Free}

    Dude! Can I say Dude? I guess I can since I am from California. These He’s Alive Buns are divinely mouthwatering and out of the three test batches we made we had a hard time not eating them all!

    Making and eating He’s Alive Buns has been a family tradition on Easter week since my ten year old was a baby. We always had them! Then, my diet changed and I had to go gluten free. I watched with a long, sad face as my kids made them and ate them in front of me. That feels like eons ago though. Then, my gluten free diet was taken one (or many steps) further in 2013 and I had to go GAPS and then on to Paleo. After that, the whole family was on board with the Paleo diet, seeing astounding results in all of our health, and our tradition of He’s Alive Buns was no more. I knew that eventually I wanted to create a Paleo version of these unique little treats and this year it finally happened!

    After tinkering with my recipe and making batch after batch I was able to perfect what a He’s Alive Bun should be like. It should be slightly chewy, sweet and with a crisp outer shell that crunches with sugar when you bite into it. It should also be hollow inside because He is not dead, He is risen! (Mt 28:6) Like His empty tomb Jesus is risen indeed!

    The glorious thing is that my recipe does not have all the chemicals and preservatives (and dyes) that the old junky version we ate had. I still can’t believe that Kraft marshmallows have blue dye in them! Aggghhh. Actually, Kraft Marshmallows got an 8 out of 10 on the EWG rating. Food with a rating of 10 is the worst, most health hindering thing you can put in your body. No thanks! I don’t even want to get into the ingredients in the pop can rolls we used to use or the GMO sugar. Yuck. You couldn’t pay me to eat that or feed that to my family anymore.

    Paleo Gluten Free Hes Alive Buns Close Up 2

    I digress, back to my Paleo He’s Alive Buns Recipe….

    The recipe and part of the technique for the bread dough was inspired by Kelly Bejelly author of A Girl Worth Saving. Often times when we have Italian food I like to make her Paleo Garlic Bread for a side. The dough is a total miracle in my opinion with ingredients I would have never thought of combining to get the results she gets.

    My recipe is adapted quite a bit from hers but I wanted to give credit where credit is due and dang her garlic bread is good! You should try it!

    There are several tips I need to give you so you don’t freak out when making these!

    They are a different kind of beast if you’re used to working with regular bread dough or even gluten free bread dough.

     When you are at the first stage of making the dough in the sauce pan – you’ve boiled the organic palm shortening with organic maple syrup, water and salt and then you add the tapioca flour, it’s ok if your dough looks like this:

    First Stage Paleo Gluten Free He's Alive Buns Dough

    Once you add the egg and the coconut flour the liquid will soak up. Chances are, it wont look like this but I just wanted to warn you! It’s ok.

    ⊕ When the dough comes together it should look like this:

    Paleo Gluten Free Hes Alive Buns Final Stage Dough

    You will be able to handle the dough and roll it. It’s ok if it feels greasy! Trust me!

    ⊕ There are two possibilities for baking these. Either way works. It just depends on the kitchen tools you have. You can use a baking sheet with a favorite tool of minethe Silpat. Or you can use a heavily greased muffin tin lined at the bottom with circles of parchment paper that is greased as well and preferably uncoated which mine isn’t.

    Greased Muffin Pans Paleo Gluten Free He's Alive Buns

    Paleo Gluten Free Hes Alive Buns Balls on Cookie Sheet

    ⊕ You should be able to place a marshmallow inside a smidge over a tablespoon of dough, fully cover and seal the marshmallow in and roll the whole dough ball in coconut sugar.

    Paleo Gluten Free Hes Alive Buns Ball Dipped in Coconut Sugar

    Paleo Gluten Free Hes Alive Buns Balls in Muffin Tins

    ⊕ When your He’s Alive Buns come out of the oven it’s OK if the marshmallow has come out and looks a bit explosive! This is the time you want to grab a utensil, like a dull knife, and gently scrape away the melted marshmallow. You can eat it of course! Don’t burn your mouth though it is stinkin’ hot. If you let it cool it will be like marshmallow hard candy and still quite yummy because it is toasted. Anyway, the inside of the bun should be hollow like an empty tomb.

    Paleo Gluten Free Hes Alive Buns Ball This is OK

    ⊕ If you want to enjoy these while they’re chewy, crunchy and melt in your mouth good then enjoy them about 5 minutes after they come out of the oven. If you eat them right out of the oven your will burn the roof of your mouth, and the entire surface of your tongue will be numb. Not that I know or anything! If you let these cool fully they are still absolutely amazing BUT will be very crunchy and more candy like. Either way, we all gobbled them up and I am sure you will too!

    Paleo Gluten Free Hes Alive Buns Balls on Cookie Sheet Overhead

    Paleo Gluten Free Hes Alive Buns Close Up

    A Note on Ingredients

    I use this and this and this Organic Palm Shortening ordering it from Thrive Market sometimes.

    I use this Tapioca Starch and I often get it at Thrive Market.

    I use this Coconut Sugar. You can use different brands. This is just what I happened to have at the time I made these.

    I use these Marshmallows (they are the cleanest I can find and as a general rule we do not eat Carageenan or Soy but once a year we use these) They are still way better then the GMO, corn laden, blue dye filled ones we used to get. You can also try your own homemade marshmallows! I have made them before and they taste amazing!

    I get my organic maple syrup at Costco

    I buy my Coconut Flour at Thrive Market.

    Recipe

    Paleo He's Alive Buns {Gluten, Grain, Dairy, Nut & Seed Free}
    Author: 
    Recipe type: Dessert
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 9
     
    Crunchy, chewy, sweet and melt in your mouth delicious. These He's Alive Buns are a great addition to your Easter Week traditions as they resemble an empty tomb because Christ is Risen!
    Ingredients
    • ½ C. Organic Palm Shortening
    • ¼ C. Filtered Water
    • ⅛ C. Organic Maple Syrup
    • ½ Tsp. Sea Salt
    • ¾ C. Tapioca Starch
    • 1 Organic Egg
    • ¼ C. +1 Tlbs. Coconut Flour
    • 2 Tsp. + ¼ C. Coconut Sugar (1/4 C. to roll your buns in)
    • 5 Full size, non-GMO Marshmallows, cut in half
    Instructions
    1. Preheat your oven to 350 degrees.
    2. Choose which method: A cookie sheet lined with a sil pat or line your muffin tin with parchment circles at the bottom and grease the entire cup heavily with palm shortening. Either way works.
    3. In a large saucepan, add palm shortening, water, maple syrup and salt. Bring to a boil and remove from heat.
    4. Stir in tapioca starch until well combined and there are no lumps. Don't worry if not all liquid is incorporated. It will be eventually.
    5. After stirring let it rest off the stove for 5 minutes. (This is to cool it for the next step)
    6. Now add in all the coconut flour, 2 tsp. of the coconut sugar and the egg.
    7. Stir until it is all combined thoroughly and no lumps remain.
    8. Let the dough sit for 2 minutes to allow the coconut flour to soak up some moisture. It should look like the ball of dough in the picture in the blog post.
    9. Meanwhile place the remaining ¼ C. of coconut sugar in a small bowl.
    10. Take a little over one tablespoon of dough and wrap it around your half marshmallow. Be sure that all parts are sealed and there are no holes and no marshmallow showing. Do this for all the dough. You will probable have one half marshmallow left as this recipe makes 9 He's Alive Buns.
    11. Roll the stuffed dough ball in your coconut sugar and place on either a cookie sheet lined with a sil pat or your heavily greased muffin tin.
    12. Place in the oven and bake for 30-35 minutes. Check it around 25 to be sure it is not getting too dark. Good brown color is great, black is not! It's ok if you see marshmallow oozing out. Read my blog post for the note on that!
    Notes
    1. See my blog post for many tips so you don't freak out making these!
    2. It's ok if in the first stage of the dough making there seems to be too much liquid. It probably won't happen but just in case I wanted to mention it.
    3. Be sure the dough is sealed all around the marshmallow.
    4. It's ok if marshmallow is oozing out of your buns while they cook. When they come out of the oven be sure to scrape that marshmallow away from the bun with a dull utensil because it hardens exactly the way it is.
    5. Don't burn your mouth on these! They come out hot and sticky!

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