Almond, berry and lime buns

These vegan buns are perfect to have on standby for unexpected visitors. They are quick to make and have lots of flavour without being too sweet. Fresh or frozen berries can be used in the recipe and even a chopped banana works well. There are no eggs in this recipe instead Oatdrink and lime juice bind the ingredients together to make these delightful, tasty treats. The buns are also great served as a quick dessert with Greek style yogurt and fruit compote.

Makes 12

You will need either one 12 - holed, or two 6 - holed, silicone or metal muffin tins.


300g plain white flour

50g ground almonds

2 tsp baking powder

125g castor sugar

1/2 tsp bicarbonate of soda

1/4 tsp fine sea salt

250ml Oatdrink

1 tsp white wine vinegar

60 mls of light, olive oil

Zest and juice of two unwaxed limes

150g of fresh, or frozen berries, e.g. blueberries raspberries or mixed berries


Pre-heat the oven to 200°C fan /180°C/gas 6

Please all the ingredients in a bowl apart from the berries and mix well until smooth using a wooden spoon. Gently fold in the berries using a metal spoon.

Divide the mixture evenly between the 12 holes in the muffin tin.

Bake in the centre of the oven for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. It can be difficult to judge when vegan cakes are cooked so it is important to check the buns are cooked through to the middle. Leave the buns in the tray to cool for a few minutes before turning them out. The buns can be frozen and will keep for a month.