Coconut and Pistachio Rolls (Buns)

This might somehow sound like a strange combination, pistachios, hazelnuts and coconut in a bread but somehow it works and quite well I might add. Do you know my favourite part about freshly baked bread out of the oven? Putting a slice of cheese in the middle and waiting for it to melt.....I LOVE it.

Lovely buns with pistachios and hazelnuts, rich in protein and fibre

This recipe is:

  • Egg free

This recipe is easy to make:

  • Lactose (dairy) free

Coconut and Pistachio Rolls (Buns)

Makes 10-12 buns


  • 300 grams (11 oz) spelt flour
  • 1 teaspoon salt (Himalaya or sea salt)
  • 2 tablespoons aluminium free and gluten free baking powder
  • 80 grams (3 oz) sesame seeds
  • 2 tablespoons desiccated coconut
  • 50 grams (1½ oz) unsalted, shelled pistachio nuts, chopped finely
  • 50 grams (1½ oz) hazelnuts (preferrably ready toasted), chopped finely
  • 100 millilitres (3½ fluid oz) coconut milk
  • 100-200 millilitres (3½-7 fluid oz) yoghurt, buttermilk or soy yoghurt



  1. You need to begin by toasting the 50 grams of hazelnuts (if you haven't purchased toasted hazelnuts). To do this, place the nuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven!
  2. Let the nuts cool and rub the loose skin off with your fingers. Don't worry if it doesn't all come off.
  3. Chop the 50 grams pistachios and toasted hazelnuts finely.
  4. Mix together 300 grams spelt, 80 grams sesame seeds, chopped pistachios and chopped hazelnuts, 1 teaspoon salt, 2 tablespoons desiccated coconut and 2 tablespoons baking powder into a big bowl. Stir well.
  5. Pour the 100 millilitres coconut milk and 100 millilitres yoghurt into the spelt mix. Stir together with the large wooden spoon. Add up to 100 millilitres more yoghurt if required.  
  6. The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.      
  7. Knead very lightly (for a couple of seconds).      
  8. Place baking parchment on a baking tray measuring approximately 40x40 centimetres (16x16 inches).      
  9. With your hands, form 10-12 rolls and place on the parchment. The rolls should be similar to a small apple in size.
  10. Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 30 minutes.      
  11. Cool on a wire rack.


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.  
  • You can wrap the buns in plastic bags and reheat or toast in the toaster later.  
  • You can use other seeds in this recipe i.e. pumpkin seeds, poppy seeds, black sesame seeds, mustard seeds and more.
  • You can use milk or soymilk instead of the yoghurt. If you do, mix 1 tablespoon lemon juice into the milk and allow to set for 10 minutes.
  • You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.