My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Single Serve Gluten Free Bun

I created this recipe when I came home from Uni one day really in the mood for peanut butter and banana on toast. The only problem was I didn't have any bread. So I thought I'd improvise by making a quick single serve bun - and it turned out to be a very good decision indeed!

This recipe takes less than 15 minutes in total to make, and the result is a delicious, soft and fluffy bun with a crusty outside, that puts any of those dense cardboard-like gluten free buns you buy from the store (and pay a small fortune for, might I add...) to shame!


Gluten free, oil free and refined sugar free, it's perfect for everyone to enjoy and also super versatile. I love to top mine with nut butter and banana slices, avo smash with black pepper or coconut yoghurt with berries. You could even use this as a simple burger bun for a veggie bean patty or to make a sandwich. Feel free to get creative!

I'd love to see your re-creations of this recipe and what you choose to top your bun with, so don't forget to tag me on Instagram if you try it out!



  • 1/4 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp psyllium husk or flaxseed meal
  • 2 tbsp apple sauce
  • 1/2 tsp apple cider vinegar
  • 1-2 tbsp plant milk of your choice or water


  1. Preheat your oven to 200 degrees Celsius and line a tray with parchment paper
  2. Mix together the dry ingredients, then add in the apple sauce, apple cider vinegar and enough water to make a sticky dough
  3. Spoon the dough mix onto the baking tray to form a bun shape, then bake for about 10 minutes until firm and golden 
  4. Slice in half and fill with your favourite nut butters, fruit, dips or whatever else you desire and enjoy!


  • This recipe would also work with oat flour, spelt or wholemeal flour. I've also tried it with half and half buckwheat and brown rice flours and it turned out great!
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