Easy Peasy Breakfast Buns

August 15, 2017
Oh happy day! ☀️
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I'm headed out to meet a girlfriend this morning in @centralparknewyork. We're going to take a nature bath, strolling amongst the trees before visiting her local fresh food markets to stock up on some real food provisions 
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Before I head off, breakfast today for me n' my beloved @benjaminshinestudio is toasted chunks of my yummy 'not' cross buns 
.
I make these every Easter - they're such a such a fantastic, filling, health-supportive treat you really can enjoy all year 'round (unlike the additive-filled commercial kind that's sold only during Easter time - best AVOIDED like the plague! )
.
You want in on this goodness? Be my guest ❤️ Here's the recipe again for you to create, bake and enjoy!
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BEST B'FAST BUNS
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You need:
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✨175g full fat coconut milk
.
✨75g organic vegan butter or ghee
.
✨10g dried yeast
.
✨1/4 cup warm water
.
✨1 tsp pure date syrup (I used @thedatelady )
.
✨1 flax or chia egg or 1 normal egg
.
✨500g gluten free flour mix
.
✨70g coconut sugar
.
✨1/2 tsp sea salt
.
✨50g dried, unsulphured raisins
.
✨2 tsp ceylon cinnamon
.
✨1 tsp nutmeg
.
✨1 tsp allspice
.
OPTIONAL add-ins:
.
✨50g soy-lecithin-free chocolate chips
.
✨75g macadamia nut pieces
.
YOU DO:
.
Heat milk, add butter and whisk together until melted. Leave to cool.
.
Combine yeast, warm water & honey in bowl – whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy.
.
Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky. Cover with a tea towel, leave for an hour to expand.
.
Turn out onto a lightly floured bench top and knead – not to knead for 30 secs. Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further.
.
Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown. If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter across the buns after baking is complete.

Oh happy day! I’m headed out to meet a girlfriend this morning in @centralparknewyork. We’re going to take a nature bath, strolling amongst the trees before visiting her local fresh food markets to stock up on some real food provisions.

Before I head off, breakfast today for me n’ my beloved @benjaminshinestudio is toasted chunks of my yummy ‘not’ cross buns.  I make these every Easter – they’re such a such a fantastic, filling, health-supportive treat you really can enjoy all year ’round (unlike the additive-filled commercial kind that’s sold only during Easter time – best AVOIDED like the plague! )

You want in on this goodness? Be my guest ❤️Here’s the recipe again for you to create, bake and enjoy!

BEST B’FAST BUNS

You need:

  • 175g full fat coconut milk
  • 75g organic vegan butter or ghee
  • 10g dried yeast
  • 1/4 cup warm water
  • 1 tsp pure date syrup (I used @thedatelady)
  • 1 flax or chia egg or 1 normal egg
  • 500g gluten free flour mix
  • 70g coconut sugar
  • 1/2 tsp sea salt
  • 50g dried, unsulphured raisins
  • 2 tsp ceylon cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice

OPTIONAL add-ins:

  • 50g soy-lecithin-free chocolate chips
  • 75g macadamia nut pieces

YOU DO:

  1. Heat milk, add butter and whisk together until melted. Leave to cool.
  2. Combine yeast, warm water & honey in bowl – whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy.
  3. Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky. Cover with a tea towel, leave for an hour to expand.
  4. Turn out onto a lightly floured bench top and knead – not to knead for 30 secs. Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further.
  5. Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown. If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter across the buns after baking is complete.

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