Hello! I’m feeling quite excited today as this last week I seem to have reached a bit of a turning point and people are beginning to ‘come and see’ what I’m getting up to!
I guess all new bloggers go through that stage of simply ‘talking to themselves’ and I wasn’t sure how long that would go on for or even if anyone would ever stop by and leave a little comment…but phew it looks like you’ve saved me from the madness (of talking to oneself!)
It’s makes me smile inside when I see someone has taken the time to have a little look… though at the moment I think that’s probably curiosity more than anything as I have yet to build up my archives! But hey, in time I will get there and I just hope you stick along for the ride and maybe drag a few others along with you!
I know I’ve mentioned in previous posts and in my 'why including cake’ page what this thing is all about for me. I guess you could say quite literally I want to have my cake and eat it! It is very important to me that the food I make is as healthy as possible (when compared with its regular counterpart). All my recipes are vegan and minimise refined sugars, not all my recipes are currently gluten free but I am working towards that goal as I feel that even for those without gluten intolerances a diet lower in gluten would be beneficial to us all.
The recipe I have posted today is unfortunately not GF (it uses spelt flour), however I did a little research and found this recipe for a gluten free version that may offer some insight as to how my recipe could be adapted, I’m eager to try it out myself when I get the chance- but in the meantime if anyone does try or has made their own in the past please be sure to let me know!
3 tbs water plus 1 tbs ground flax
4 ½ cups flour (mix of wholemeal and white spelt)
see also GF link above
- 2 ½ (1 sachet) teaspoons active dry yeast
- 1 cup warm water
- ¼ cup agave and ¼ tsp stevia
- ½ cup coconut butter- melted
- 1 teaspoon salt
- ½ cup rapadura and ½ tsp molasses
- ½ cup coconut butter melted
- 2 tbs maple syrup
- 2 ½ teaspoons cinnamon
- ¼ cup walnuts chopped
- ¼ cup dates chopped
In a small bowl mix the water and the flax and set aside. In a medium mixing bowl whisk together the spelt flours and the yeast. In another medium mixing bowl add the water, agave, stevia, coconut butter and salt and whisk until well incorporated. Add the (now gummy) flax mixture to the bowl containing the wet ingredients and whisk until well combined. Add the wet ingredients to the dry ingredients and stir to roughly combine. If the mixture is too sticky to handle add more flour- but only a little.
Lightly dust a clean surface with flour and knead to dough for 5 to 10 minutes. The dough should be firm and smooth. Place the dough back into the mixing bowl, cover and place in a warm place for about 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.
Whilst the dough rests, in a small bowl, whisk together the rapadura, molasses, melted coconut butter, maple syrup and cinnamon. Set aside. Roll the dough into a flat 16 x 20 inch rectangle. Spread the filling mixture evenly over the surface. Add a sprinkling of walnuts and dates also. Carefully roll up the dough lengthwise so it's 16 inches long. Cut it into 1 ½ inch sections with a sharp knife. Place the rolls close together, cut side up in a lightly greased 9x13 glass or ceramic baking dish. This will ensure that the rolls don't unravel during baking. Sprinkle the remaining walnuts and dates over them. Cover let the buns rise for one more hour.
Bake for about 15 minutes at 200C or until the tops are golden brown, rotating the dish halfway through. Drizzle a little more maple syrup to serve if you fancy.