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Fluffy buns with A2 protein and sweet potatoes

recipe from pumping_horns - "It's the perfect lectin-free breakfast for me. The resistant sweet potato starch nourishes the good bacteria in the gut and helps to lower cortisol levels. The high-quality protein from A2 milk keeps me full for longer and gives the buns their fluffy texture 🐐"⠀



  • 1 small sweet potato ⠀
  • 25g A2 Casein Protein ⠀
  • 1 egg (organic or free range)⠀
  • 40 g gluten-free flour (it works especially well with oat flour, cassava flour or buckwheat flour)
  • 15 g coconut flour ⠀
  • 1/2 tsp salt ⠀
  • 1 tsp cream of tartar baking soda ⠀



Preheat the oven to 180°C.

Halve the sweet potato and heat in the microwave until soft. Scrape about 160 g soft potato out of the skin and place in a bowl and mix with the other ingredients until you get a homogeneous mass. Rub your hands with some flour and get out of the mass Form 2 rolls and bake in the oven at 180 degrees C hot air. I then toasted the buns again in the pan, top and bottom. ⠀

Calorie Saving Tip

So that a lot of resistant starch forms, I heat the sweet potato the night before and keep it in the fridge overnight. This changes the structure of the carbohydrate chains and "resistant starch" is formed. A large part of the calories can be saved by this method because the resistant starch serves directly as food for our good intestinal bacteria. The same principle also works with rice. 

1 comment



how long would the buns be baked?


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