Welcome to my new kitchen! Its definitely been a while, but I hope you thoroughly enjoy this recipe for sourdough buttermilk cinnamon buns. Ive recently revamped my sourdough starter for more regular use and its always great to put in that little extra effort to use it for all sorts of baking purposes.
Most sweet buns are made with yeast and take a couple of hours to expand and proof, sourdough usually takes overnight so it just requires a little bit of forward planning. In keeping with my revamp of traditions I’ve also been making cultured butter pretty regularly so have lots of creamy, tangy buttermilk to use up! Plenty of different cakes and breads can only benefit from the addition of buttermilk, replacing water or regular milk.
If you have all those things on hand then this is the recipe for you, however we do have another recipe for super delicious Spelt Fruit Scrolls that uses yeast instead. Thanks for stopping by, let me know if you give this recipe a go and if its completely delicious (if not, then maybe keep that to yourself haha).
Sourdough Buttermilk Cinnamon Buns
adapted from this recipe
115g butter, cold and cubed
2 1/2 cups wholemeal spelt flour
1/2 cup coconut flour (optional)
1/2 cup active sourdough starter
1 tbs raw honey
1 cup buttermilk (cultured if possible) or use 1 cup any kind of milk with 1 tbs lemon juice added
3/4 tsp sea salt
1/2 tsp baking soda
1/4 rapadura sugar
1 tsp ground allspice or cinnamon
90g butter, soft
Mix the flours and butter by hand until evenly combined but crumbly with small chunks of butter. In a separate bowl mix the sourdough starter, honey, buttermilk, salt and baking soda then add to the flour mixture and mix until completely combined and soft dough forms. If this mixture is too wet you may need a little bit more flour.
Cover with a tea towel and leave to sit overnight (at least 8 hours) at room temperature.
Combine all of the ingredients for the filling in a bowl, mix until smooth and spreadable.
In the morning take the dough from the bowl and use your hands to form it into a flat square on a floured work bench. I find that the dough can be quit sticky so using my hands works best but you have to move quickly, lifting it up off the bench occasionally so that it doesn’t stick. Spread the dough with your fingertips until it is approx 1-2 cm thick in a rectangular shape. Gently spread the filling mixture as evenly as possible over the dough. From the top of the rectangle roll the dough over itself all the way towards you tightly. Then using a sharp knife slice rounds 3cm thick and place them into a greased baking dish so that they are sitting close (they can be touching).
Optional extra- spread a small amount of buttermilk over the surface and top with raw buckwheat before baking.
Preheat the oven to 180C and bake for 40 minutes or until golden and cooked through.
Last week I was blessed with the experience of visiting Tasmania. They say that Melbourne has the best restaurants, Sydney has the best chefs, but Tasmania has the best food. I’m totally convinced this is true.
We found a gorgeous river home in a place called Ranelagh in the Huon Valley to stay in through Air BnB. The Huon, also known as the “apple isle” is a place that seems to rewind you back two hundred years to a time where the air was crisp and clear, and civilization was largely at the hands of nature. If you live in the Huon, you could safely bet that you would never have to buy an apple again. The roads are dotted with overhanging old apple trees; producing varieties far more intriguing than the shiny supermarket commoners like Royal gala and Granny Smith. Here you’ll find varieties like the Cox’s Orange, the Democrat, the Alfriston and the Cleopatra.
I was amazed on our first minus-one-degree morning drive through the frosts of the Huon to see elderly, withered looking trees completely hunched over by the weight of hundreds of bright red and green apples. They were perfectly formed bulbs, juicy, and perfectly crisped by the natural refrigerator of Tasmania’s winter air. Naturally we bounced with excitement and pulled over to the side of the road to collect the wild bounty. At the slightest touch of a branch, ten or twenty lusciously ripe apples would plummet to the ground to join the fate of their rotting friends.
One of our most frequented food discoveries was a tiny little haven called the Summer Kitchen Bakery in Ranelagh. The entry way was minute, and in the mornings was full of locals and tourists alike; seeking to warm their hands with one of their spectacular organic coffee’s, accompanied by beautiful pastries, tarts, danishes or pies. I was initially captivated by a dainty little blueberry custard tart; selecting it for breakfast. I felt very French indeed. The custard was light and creamy, with a texture like heaven. It wasn’t overly sugary and it’s adornment of blueberries were all individually perfect, ripe and juicy. We enjoyed our baked goods and steaming hot drinks graced by the warmth of the bakeries fireplace, in an atmosphere of old-world, antique charm.
The absolute highlight of the bakery was their apple turnover. I’ve never really been a fan of bakery food; it seems to be riddled with quick rise breads, violently bright yellow custards of brick-like consistency and cheap ingredients. Particularly, when I think of a bakery apple turnover I think of small little chunks of tinned apple swimming in a slimy swamp of sugary-something, encased in ‘blah’ pastry. My experience at the summer kitchen bakery has ruined me. Local, fresh apples; still retaining their tartness. Compared to other baked apples, these tasted innocent and alive. It was covered in a light and airy puffed pastry, with a dollop of the purest, thickest Tasmanian cream. Unbelievable!
Another highlight was the Willie Smith’s Apple Shed and museum. Full of history, delightful cookbooks and scrumptious food, we enjoyed ploughman’s platters, organic apple cider and Huon Valley mushrooms sauteed in apple cider, on rye sourdough. I might also add that I spotted my celebrity foodie-crush Matthew Evans (the Gourmet Farmer) enjoying an apple crumble in a mug, topped with a monstrous heap of ice cream melting over the top. I contemplated stalking him, but Grant suggested no. The last time I was in Tasmania I ran into him in his store in Salamanca; and the words “You’re my best friend!” burst forth from my school-girl giggling mouth. I agreed with Grant, that this time it would be better to remain quiet, and simply enjoy the obvious fact that whenever I go to Tasmania, I am a magnet for the Gourmet Farmer.
To celebrate my Huon trip, we’ve put together a classic apple crumble for our readers. I’ve often contemplated what my death row meal would be, and apple crumble would definitely make the cut. If possible, try to source some organic, un-waxed apples from your local farmers market, and if you can get more unheard-of varieties, it’ll make the crumble all the more memorable.
Classic Apple Crumble
So a new book arrived in the mail for Meri last week; the My New Roots cookbook by the illustrious whole food extraordinaire Sarah Britton. I personally haven’t go my hands on it yet, but will definitely pinching it off Meri as soon as I get the chance. Sarah’s blog and colourful, earthy plant based creations are well respected by both of us; being heavily influential in the spark of both of our passions for real-food nourishment.
I’ve always admired Sarah’s laid back, educational writing style. She paints every recipe as a kaleidoscopic bounty of nutrition, framed in a vibe of home-style comfort. I wish she was my friend. I like to imagine that if we lived in the same neighbourhood, she’d invite me for cups of home-made chai, or for weekend farm gate expeditions; picking peaches from local orchards and coming home to make delectable plates of whole food tarts and baked delights. One can only dream!
I predict that Meri’s mind has been in a state of creative overflow as she turns the pages of Sarah’s cookbook. The fruit of it’s input is already producing delectable rewards with it’s inspiration of this Earl Grey and Rosewater Lamington Cake. The fusion of these words makes me feel I should be gracing the hallways of Downton Abbey.
The recipe is adapted from the Spelt and Blood Orange Cake in the My New Roots cookbook, with an Aussie twist. This fancy version of the traditional lamington will lull you into a reverie of sweetness Mary Antoinette would have been proud of. Serve it with a pot of steaming tea with one of your besties.
There are a few bits and pieces to get together so if your short on time I would recommend making the filling the day before.
Rosewater Earl Grey Cardamon Spelt Sponge Cake based on recipe in My New Roots cookbook
280g spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cardamon
240ml rice malt syrup
140ml coconut milk
2 earl grey tea bags or loose leaf tea
90ml coconut oil melted
1 tsp vanilla powder or extract
2 tsp rose water
1 tsp apple cider vinegar
Apple blueberry compote
1 apple finely diced
3 tbs blueberry jam or 1/2 cup fresh/frozen blueberries
1/2 lemon juice
1/2 tsp ground cardamon
Coconut hazelnut butter
50g coconut butter
70 g hazelnuts
1/2 tsp rose water
100 ml coconut milk
50g coconut butter
40g raw honey
1/2 cup shredded coconut
1/2 tsp vanilla powder
1 tsp coconut flour
Preheat the oven to 180C then grease and line a 20cm square tin with baking paper.
Heat the water and coconut milk on the stove until boiling then add the tea and turn off the heat, infuse for 10 minutes while you prepare the rest of the ingredients.
Stir together the flour, baking powder and soda, salt and cardamon. Separately whisk together the rice malt syrup, coconut oil, vanilla, rose water and tea infused coconut milk. Mix the wet and dry together and then quickly add the vinegar. Pour into the baking tin and bake for 50 minutes until cooked through.
place everything in a small pot with half a cup water and bring to the boil, then simmer until the apple is soft and syrupy about 20 minutes.
roast the hazelnuts until golden brown, rub together in a cloth to remove the skins then blend with the rest of the ingredients in a food processor until smooth.
blend everything in the food processor until smooth, may need to add a little bit more coconut milk to make it spreadable.
Today is freezing. The wind is cutting like an icy blade. I’m not normally a complainer about the wintry weather; I actually enjoy finding comfort in a cosy hot water-bottle, hugging my arctic fingers around a hot mug of chai or tucking into a steaming bowl of creamy porridge to ease the morning chill. But throw an energetic toddler into the mix, and frosty mornings can become a traumatic experience.
My little darling Arie, almost two, has recently taken up a new paradoxical hobby in perfect time for winter. He seems to to thoroughly enjoy un-zipping his little sleeping bag at night, proceeding to then also rip off his pants, leaving him bare and exposed to the cold evening. Unfortunately for his father and I, he has not yet mastered the art of re-dressing himself, which results in a woeful melody of cries for his parentals. Grant and I then bicker over who will get up to solve Arie’s streaking problem.
This sequence of events occurred at the ghastly hour of 5am this morning, the coldest morning of the year. Out of our dilemma of knowing that once we re-dressed him, Arie would perform his sleeping bag and pants removal performance once again, we figured our only option would be to let him sleep with us. Big mistake. The outcome mirrored a closing scene of Jerry Springer, or the manoeuvres one may have seen when playing mortal combat; Arie’s arms and legs were everywhere. In my ears, in my eyes. His toes may have been up my nostril at one point. How he pulled off this routine I do not know. He head butted me on two occasions, and I was also traumatically smothered by a nappy covered bum in my face.
It’s mornings like these where you just need a little somethin-somethin to aid in healing the trauma. Even if you don’t have an acrobatic U.F.C toddler waking you up of a morning, these scrumptious rhubarb scones will fill your home with an aroma of consolation, and comfort you in glacial conditions.
These darlings are gluten free, and sweetened with rapadura sugar; one of my favourite sweeteners. The contrast of rhubarb, goats cheese and sweet vanilla will leave you wanting more and more. Enjoy these straight from the oven, smothered in a nice dollop of cream or melted butter. Even better with a pot of home brewed chai or English breakfast tea served in pretty china.
3 stalk rhubarb and 1 tbs rapadura sugar (or honey)
2.5 cups gluten free flour mix (1/2 cup white rice flour, 1/2 cup sourgum flour, 1 cup buckwheat flour, 1/2 cup almond meal and 1 tbs equal parts mix of ground flax, chia seeds and psyllium husk)
8 tablespoons olive oil
2/3 cup cream
80 grams goats cheese crumbled
3 tbs rapadura sugar
1/2 tsp vanilla powder (or extract)
1 teaspoon baking powder
1/2 teaspoon sea salt
1 tbs each cream and honey for glaze
Slice the rhubarb into 1 cm pieces, mix with sugar and roast in 180C oven until soft.
Mix all of the ingredients together except cheese and rhubarb until well combined, then fold through the rest.
flatten the mixture out onto a floured surface using your hands until roughly 4 cm thick, using a circle cookie cutter or jar cut out 5cm sized circles and place them on a baking tray. Bake for approx 25 minutes until golden on top and then mix glaze together and spread over while still warm.
This week has been an exciting week. If you don’t already know, Meredith & I have been creating this blog from different states. But Meri has recently packed up her life in Melbourne & moved back to God’s country; the Illawarra. Yew!
As sad as it is for her to leave the glorious array of organic food vendors and swanky cafe’s in Melbs, I’m so flippin stoked that she’s back, and Green Hope Gathered can now become a truly “in human” collaborative operation.
I’m also pumped about being able to cook together, shoot together, share our strengths and ideas and creativity beyond the skype screen, and devour one another’s food! Cooking is so much more fun when shared with another passionate cook, and this is how Green Hope was birthed; two people who bonded through their passion for cooking and nourishing others. We really hope that by creating a virtual community, we can invite you into the magic of sharing, serving, and enjoying food as we do.
In fact, this same passion is what my “Cookbook Collective” gathering has been based on. It’s a monthly opportunity for lovers of food to get together and share their favourite cookbooks and cooking creativity in a pot luck feast. And now Meri is now going to be part of this as well!
All this excitement has really reminded me of why we started the blog, and why I wanted to gather with other home cooks in the first place. Cooking is about people. It is simply the medium and mechanism to which we can love others, enjoy others and add a bit of special into life. When I’m cooking for people, sharing a meal with people, and just being with them over a meal, it seems to seal a relationship. I really think that if you can share and enjoy a meal with someone, tensions and disagreements can be delicately softened, even removed.
This lentil and potato salad has everything you want right now to compliment autumny vibes. Duck fat potatoes are intermingled with the zingy sweetness of barberries and rhubarb, and brought back down to earth again with lentils and warming spices. Take this recipe as an opportunity to bless a loved one. Bring it to work and share with people you mightn’t have a good relationship with. Plate it up beautifully by candlelight to show value for your partner. Make extra and drop it off to someone who has just had a baby, who’s experiencing grief or simply to show you care and think about them. Whatever you do, make it about people. That’s what food is all about in the end.
2 tbs duck fat
1 bunch of Kale, washed leaves torn into pieces
2 stalks rhubarb chopped into 1 cm pieces
1/2 cup Puy lentils
2 tbs Barberries
1 tsp Poppy seeds
1 lemon juiced
1/4 cup olive oil
1 tsp cumin
Salt and pepper
In a tall pot cover the potatoes with cold water and add salt, bring to the boil and cook until soft and tender.
While boiling, heat the oven to 200C. Put the duck fat on a roasting tray and melt it in the oven. When the potatoes are ready, strain and add to the hot duck fat, roast for 20-30 minutes until golden and crunchy.
Roast the rhubarb on the separate tray until softened but keeping its shape.
Cook the lentils, rinse, add to pot and cover with water, bring to boil then simmer and cook until softened but not mushy.
Mix the dressing ingredients together and then massage into the kale, add the rest of the ingredients and toss together.
Pumpkin soup has always epitomised ‘comfort food’ to me. I love it’s golden creaminess, and how it wafts a sweet warm steam that fills the house with consolation during a cold evening. I love that it only takes a handful of garden dwelling ingredients to produce something truly satisfying, that can be switched up and transformed with different spices or herbs. From a basic recipe, you can do so many things with it.
Pumpkins are a gorgeous vegetable to work with, and chances are that if you’ve got a friend with a garden, they’ll probably have an overgrowth of the things they’re happy to give you for free because they grow like crazy. Even if you have to dish out some cash for a pumpkin they’re a very budget friendly ingredient that can be enjoyed sweet or savoury, steamed and smothered in ghee, roasted and caramelised with coconut oil and cumin seeds, or thinly sliced and sauteed.
This recipe skips on the customary cream, instead favouring coconut milk, so all you dairy free folk can rejoice. If you’re feeling like really ramping up the immune boosting capacity during the cooler seasons you can switch the water for home made chicken broth, and be sure to chop up your garlic ten minutes before cooking to significantly increase the presence of allicin; the biologically active component of garlic which has powerful anti-bacterial, anti-microbial, anti-parasitic and anti-fungal effects on your body.
Enjoy this garam masala infused pumpkin soup with a swirl of extra coconut milk, some freshly chopped coriander and a big slab of warm buttered sourdough bread dunked in the side.
1.5 kg pumpkin (I used grey pumpkin)
.5 kg sweet potato
1 Head of garlic broken into cloves but skin left on
3 onions, ends trimmed
2 tbs dried thyme
1 cup coconut milk
1 cup water
1 tbs garam masala
olive oil for roasting
salt and pepper as desired
4 stalks of curly kale
Preheat the oven to 190 degrees. Roughly chop the pumpkin, and sweet potato into large pieces, leave the skin on, scatter with the onions and garlic over two roasting trays. cover everything with oil, salt and pepper and the dried time and place in the oven to roast for approx 1.5 hours or until the veggies are very soft and caramelised all over.
Let cool for a few minutes while you prepare the kale chips. Wash and then thoroughly dry with towel and then rip into small pieces by hand. evenly spread the pieces over one or two baking trays, drizzle with some oil and salt. Roast at 190 for 10 minutes or turn the oven down to 140 and roast for 20 minutes for a crunchier texture.
Peel the skin from all of the roasted veg, add to a tall pot and blend with the coconut milk, water and garam masala. Taste for seasoning and adjust, then heat on the stove to keep warm.
French toast is at the top of my favourite breakfasts list. My mum always gave it to me as a kid in a savoury manner; topped with salt. But I really favoured eating it sweet and topped with something creamy, especially with seasonal fruits; either raw or stewed. But rather than a white bread version topped with commercial ice cream, we’ve revolutionized this delectable sweet treat the whole foods way. Even sweetness can be an opportunity for nourishment.
Meri and I have both been experimenting with making our own sourdough starters and bread, but you can always choose to purchase some traditionally made sourdough from a local bakery. Many supermarkets now sell traditional sourdough breads as well. We really love spelt or rye varieties. Rye makes for a beautiful starter as it’s high in phytase which helps to break down the phytic acid in other grains, making them more digestible. The long slow fermentation in sourdough also helps to lower the gluten content. Fresh sourdough makes the best French toast.
Aside from topping with some seasonal fruits, I also love to add something creamy. You can always opt for yoghurt or coconut cream, but my absolute favourite topping is kefir cream. I got this idea from Jude Blereau’s book Wholefoods for Children and the Pinkfarm Facebook page.
To make this traditional fermented cream, you need some kefir grains (the milk variety. There’s also a water variety to make delicious probiotic filled fizzy drinks). You can purchase them on the internet, get them from a friend who has extra to spare, or contact the Pinkfarm cultured community to find someone local near you.
Each kefir ‘grain’ is actually a little colony of friendly bacteria and yeasts that looks like a mini cauliflower. These grains culture milk or cream by consuming much of the lactose and milk proteins. The longer it’s left, the more it consumes and makes the cream or milk more easily digestible. Kefir contains a broad spectrum of good bacteria, even more than yoghurt.
To make kefir cream, place one tablespoon milk kefir grains in a clean jar, pour over 300 ml pure cream (preferably grass fed and finished and organic), and cover the top of the jar with a piece of muslin cloth secured with an elastic band. Leave to culture in a warm spot. Stir with a plastic spoon a few times throughout the process to redistribute the grains.
In warmer weather kefir cream will culture in as little as five hours, and in cooler weather may need twenty four hours or more. I normally do it for twenty to twenty four hours as a general rule, as the longer fermentation increases the probiotics and I like the stronger taste. When it’s cultured it will have thickened significantly and will have a lovely sour flavour. Fish out all the grains with a plastic spoon (this is why it’s better to choose larger grains). Some people say to strain through a fine plastic sieve but all the stirring has turned my cream to butter! Once the grains are out, place in the fridge and it will keep for 3 days. Kefir grains can be kept alive between culturing by covering in a jar with fresh milk until next use.
I love to use kefir cream in place of whipped cream or soured cream. It’s delicious combined with a little raw honey or maple syrup in sweeter dishes, especially on top of a steamy bowl of porridge or in this recipe for French toast!
To serve one
2 slices sourdough bread
1/3 cup coconut cream
1 tsp vanilla extract or 1/2 tsp vanilla powder
Butter for frying
Cinnamon Sugar Super Crumb
1/2 tbs rapadura or coconut sugar
1/2 tsp ground cinnamon
1 tbs mixture of chia seeds, ground flax seeds and psyllium husk
A large dollop of kefir cream (or natural yoghurt)
Raspberries, stewed quince with syrup or other fresh or cooked fruits
Whisk the egg, coconut milk and vanilla in a long flat dish, soak the bread all over thoroughly. Heat butter in a fry pan over medium-high heat, when sizzling at the soaked slices of bread and cook for 3-5 minutes, and then carefully flip over and cook for another 3-5 minutes until very caramelised but be careful not to burn. Transfer the hot slices to a plate with the cinnamon sugar super crumb and coat both sides. To serve layer up the slices with cream and fruit and add honey or maple syrup if needed.
This recipe is such a feast! If you crave salty, smokey, hearty breakfasts or have a special occasion brunch planned than this is exactly what you need. The breakfast hash concept is reasonably new to me but its an incredible way to fill up on lots of veggies and proteins at the start of your day. A breakfast hash can be (and often is) made with potatoes, onions and leftover veg or meat from yesterdays dinner.
I went for a Spanish feel with this hash (although I really should know more about Spanish food) with chorizo thats a little bit spicy, fatty and rich tasting from an amazing butcher down the road, yes it was expensive but worth it and a coriander based chimichuri sauce for topping. I’m planning to use the leftover sauce for some pork chops and mashed potatoes later in the week, so just seal it up and get creative with it!
Its so great to mix up the breakfast routine every now and then,doesn’t always have to be cereal or toast does it?! In saying that this also makes an excellent lunch or dinner if your in the mood. So, get your ingredients together and give it ago, let me know what you think – you will not be disappointed!
makes 3 large serves
2 Spanish chorizo sausages (good quality)
2 yellow (or regular) carrots (or leftover roast veggies)
1/4 large onion
1 small capsicum
1/2 cup cooked chickpeas or half a can
Pinch of salt
1 egg per person
1 bunch coriander (reserve some leaves for garnish and some of the stalks for hash- the rest for chimichurri sauce)
1/4 cup olive oil
Juice of 1 lemon
1 garlic clove
Pinch of salt
Cheese (cheddar or goats feta)
Yoghurt or avocado would be amazing too
To make Chimichurri
Place the coriander, oil, garlic and lemon juice in a blender (or use a stick blender) and thoroughly combine, add salt, taste and adjust salt and lemon juice to desired taste.
To make the Hash
Roughly chop the onion, slice the carrots into rounds and then the large pieces in half, chop the capsicum and tomatoes into random bite size chunks, finely dice the extra coriander stems (should be 2 tablespoons). Slice the sausages into chunks.
Cook the onion over medium heat in a fairly large flat pan with some butter until starting to brown, then add chorizo and cook until browned, add the carrot slices and coriander stems. Continue to cook over medium to low heat for roughly 10 minutes until everything is cooked through, be careful to keep from burning.
(Things were very close to burning in this picture!)
Then add the chickpeas, ground coriander and salt, after 2 minutes add the capsicum and cook until it starts to brown as well. Make space in the hash to place each egg, crack them in, turn the heat down a bit and cook until the whites of the egg are solid but the yolk is runny.
Transfer the whole pan to a serving board and scatter with dollops of chimichurri, fresh coriander, tomatoes and shaving of cheese. Serve with nice crunchy bread or other optional extras.
Easter. Such a beautiful time of year. It’s a new season; a refreshment from the chaotic air of Christmas, New Years, and all that a new year of goals, pressures and work brings with it.
For people of faith, Easter is more than an excuse to demolish chocolate eggs and smother butter over repeated servings of hot cross buns from the moment they hit the shelves. In Australia, hot cross bun purists will be horrified by chocolate chip buns, salted caramel buns, and even Nutella filled hot cross buns. Although I am most often a purist at heart, I must admit these innovative variations sound pretty amazing (minus their additive laden nature. We may have to work on a whole foods version).
Whilst I do savour the doughy, sweetly spiced aroma of a hot cross bun browning under the grill; enjoying it with a generous slathering of salted butter, the wonder of Easter is what layers the food experience with meaning. I think the wonder is what makes the humble hot cross bun such a transcendent joy. For me personally, Easter is a reminder of a fathers outrageous love for me and all the world. It’s a story of a divine rescue plan that gives hope to humanity and a promise of eternity. It’s a celebration of forgiveness that makes way to new life the possibility of overcoming life’s trouble and sadness with the promise of a future and a hope. Easter is HOPE.
Whether you’re a person of faith or not, my hope is that these nourishing, fragrant hot cross buns will fill your home with love and wonder this Easter season. Meredith has carefully crafted this recipe with a heart filled motivation to bring blessing to your friends and family over Easter.
These hot cross buns are full of fruit and spice and really delicious but because of the flour not as soft as the ones from the supermarket, I would recommend eating them straight from the oven at their best and then heating or toasting them for the next couple of days but they will get crumbly.
For easter weekend you could prepare everything the day before and wrap the shaped unbaked buns on a tray in the fridge overnight and bake them in the morning.
Based on this recipe.
300ml milk (full fat organic or coconut milk alternatively)
460g flour (I chose to use half spelt (260g), and then a combination of wholemeal wheat (100g), quinoa (25g), arrowroot (50g) and sorghum (25g) flour to make up the rest but you can use all one kind)
40g almond meal
1 tsp cinnamon (some freshly grated cinnamon if possible as well)
1 tsp allspice or mixed spice
1/4 nutmeg finely grated
2 tsp yeast
90g rapadura or coconut sugar
zest of 1 orange
1 egg whisked
2 cups dried fruit (sultanans, currants and dried sour cherries)
3 small pieces crystallised ginger (optional), finely diced.
For the cross
2 tbs flour, any kind
2-3 tbs milk or water
For the glaze
1 tbs honey
splash of water
1/4 tsp ground cardamon
1/4 tsp ground cinnamon
Heat the milk and butter on the stove until just simmering then leave to cool.
Combine all of the flours, yeast, sugar, zest and spices in a large bowl and use a fork to combine.
Add the egg, milk and melted butter and use a wooden spoon to mix until well combined.
Add the dried fruit and ginger and mix until combined, the dough will be fairly sticky and stiff.
Dust a clean surface with flour, tip out dough, dust with more flour, knead for a few minutes until starting to smooth, soften and spring back when pressed.
Place the dough in an oil bowl, cover with a tea towel and leave to rise for 45-1 hour depending on the temperature, should be doubled in size.
Prepare a small square baking tray or regular trays with baking paper.
Remove the dough from the bowl and knead a few times, tear of even amounts of dough and roll into balls, placing them in the tray so that they fit snuggly next to each other with edges just touching.
Leave to rest for another 30-40 minutes and preheat the oven to 210 C.
Mix the flour and milk together to form a runny paste, pour into a piping bag or zip lock bag and snip off the end to make a small hole. Pipe lines across the rows of buns in one direction and then the other to make crosses.
Bake for 15-20 minutes, turn the temperature down to 190 half way if the buns and browning too quickly, they should just be nice and golden.
While the buns are baking mix the ingredients for the glaze on the stove to warm and soften the honey. When the buns are done, use a brush to glaze them while still hot.