100gxylitol/ birch sugaror agave syrup, apple sauce, date sugar
Coating & Decoration
2blueberriesfor the eyes
2pine nutsfor the whiskers on the nose
Prepare the dough
For the yeast dough, put the oat flour with the soy flour and wheat flour (alternatively 650 g gluten-free flour or wheat flour) in a large bowl, form a hollow in the middle and crumble the yeast into it.
Now you first add the soy milk slowly and knead everything with your hands. Also add the coconut oil, salt, and xylitol, knead everything well for 5 minutes until you form a ball, and leave it covered with a kitchen towel in the bowl for about 90 minutes.
Form the bunny
Now take the dough and divide it in halves. If your dough is very cracked, wet your hands with either water or soy milk to help. Shape one of these halves into a flat ball, which is the belly of your bunny, and place it in the center of your baking sheet, slightly offset downward.
Cut the remaining half in half again. Form one half of it again into a flat ball. This is the head of your bunny. Place it "on top" of your bunny body on the baking tray.
From the remaining half, divide about 6 equal portions. With 4 of these portions you form 4 small balls. These are the 4 paws of your bunny, which you place as you do in the picture to the rest of the body.
From one of the remaining balls you form the nostrils and nose as in the photo. With the remaining part, you form the two ears. Now let your yeast bunny rest covered with a kitchen towel for about 30 minutes.
Brush and bake
Preheat your oven to 180° C top/bottom heat. In a small glass, mix 2 tablespoons of soy milk with cinnamon and brush your bunny generously with it, so that it does not get any more cracks during baking.
Your bunny is ready for the oven, in which you bake it for 30 minutes at 180° C top/ bottom heat. After that, add the blueberries as its eyes and the pine seeds as whiskers, and enjoy it best still warm! :)