Butternut squash cross buns
A healthy all-year round version of the famous English "hot cross Easter" buns. Using all my favorite nourishing ingredients plus of course...butternut squash! Although I promise you no one will notice!
Ingredients (makes 10 buns)
the pulp from 1 medium butternut squash cooked in the oven for 1 hour, peeled, deseeded and well mashed
150g oat flour
150g oats
80g ground flaxseed
80g ground sesame seeds
a handful of roughly ground almonds (don't worry about the size of the pieces this is one where larger pieces of nuts are a charm)
50g chia seeds
150ml coconut milk
2 tablespoons coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoons turmeric
1/2 teaspoon pepper
1/2 teaspoon salt
200g raisins
4 teaspoons baking soda
3 tablespoons organic honey
2 teaspoons stevia
Separate the coconut milk and mix all the other ingredients together in a large mixing bowl until evenly blended. Add the coconut milk and knead well to reach a sticky consistency enough to form the buns without it sticking to your hands. The butternut squash pulp actually provides a huge amount of water for the dough which is why additional liquid may not be necessary. If you feel it's still too dry after adding the coconut milk slowly add some water at room temperature continually kneading.
Separate the dough into 10 round buns and place on a non stick oven pan. Cook for about 30-40 minutes. Since this recipe does not use traditional flour it will not rise as much, so in order to tell whether the buns are cooked check whether a knife comes out dry, if the knife is dry they are done.
Ingredients (makes 10 buns)
the pulp from 1 medium butternut squash cooked in the oven for 1 hour, peeled, deseeded and well mashed
150g oat flour
150g oats
80g ground flaxseed
80g ground sesame seeds
a handful of roughly ground almonds (don't worry about the size of the pieces this is one where larger pieces of nuts are a charm)
50g chia seeds
150ml coconut milk
2 tablespoons coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoons turmeric
1/2 teaspoon pepper
1/2 teaspoon salt
200g raisins
4 teaspoons baking soda
3 tablespoons organic honey
2 teaspoons stevia
Separate the coconut milk and mix all the other ingredients together in a large mixing bowl until evenly blended. Add the coconut milk and knead well to reach a sticky consistency enough to form the buns without it sticking to your hands. The butternut squash pulp actually provides a huge amount of water for the dough which is why additional liquid may not be necessary. If you feel it's still too dry after adding the coconut milk slowly add some water at room temperature continually kneading.
Separate the dough into 10 round buns and place on a non stick oven pan. Cook for about 30-40 minutes. Since this recipe does not use traditional flour it will not rise as much, so in order to tell whether the buns are cooked check whether a knife comes out dry, if the knife is dry they are done.