Spelt & chia hot cross buns with figs, raisins & dark choc

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These buns are filled with all the warm & comforting flavours you can imagine. A fragrant whole spelt dough scented with cinnamon, nutmeg & allspice is then combined with juicy fruit, orange zest & chunks of rich dark choc. It’s the perfect treat to wake up to on easter morning.

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I know I have left it a little late & you might already have given up on making any buns this year but this recipe was just too good not to share. So if you haven’t got plan today pop into the kitchen and you’ll be thanking me later when the smell of spicy fruit is wafting around your home. Otherwise, there is always next Easter!

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Spelt and chia hot cross buns with figs, raisins & dark choc

Ingredients

  • 1 C soy milk
  • 4 tbs raw honey (or maple/ rice malt syrup)
  • 1 tbs instant yeast
  • 2 tbs sourdough starter (if you don’t have just add 2 tbs soy milk, extra)
  • 2 tbs chia seeds, 3 tbs water (mix and let sit for 5 minutes)
  • 1 Orange, zest & juice
  • 1/2 C raisins
  • 1/2 C currents
  • 1/2 c dried figs, roughly chopped
  • 1/4 C mixed peel
  • 1 1/2 C whole spelt flour
  • 2 C white spelt flour
  • 2 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • a pinch of salt
  • 1/4 C macadamia or extra virgin olive oil
  • Soy milk, extra, for brushing

For the crosses

  • 1/4 C white spelt flour
  • 2 tbs water

For the glaze

  • 1/4 lime marmalade

Method

  1. Gently heat the soy milk until just lukewarm. Add the instant yeast and honey. Stir, and let sit for 5 minutes. Add in the sourdough starter and set aside.
  2. Mix the orange juice & zest with the dried fruit.
  3. In a large bowl of a stand mixer combine the flours, spices and salt. Add in the soy milk mixture, chia seed mixture, macadamia oil and fruit mixture. Mix until combine in a firm dough.
  4. Need on a floured bench for 5 minutes. Cover in a large bowl and place in a warm area for 2 hours.
  5. After the 2 hours and when doubled in size knock the dough back. Roll into 16 even sized balls and place on a baking tray. Let rise, covered with a damp detail for 30 minutes, in a warm place.
  6. Preheat the oven to 200 degrees celsius.
  7. Mix the flour and water together, pop into a snap lock bag and cut off the corner. When the buns have risen pipe crosses onto them.
  8. Place into the preheated oven and bake for 15 minutes. Reduce the temperature to 180 degrees celsius and cook for a further 5 minutes.
  9. While still warm brush with the lime marmalade.
  10. Serve warm with jam, coconut cream or coconut butter.
  11. Enjoy!

Roasted fennel, carrot and watercress salad

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I have had a beautiful big bunch of watercress sitting in my fringe for the last couple of days. Whilst contemplating what to do with it I also picked up a big bulb of fennel, its the perfect time of year for these two contrasting vegetables. The watercress was just too fresh and lovely to be turned into a soup so I thought a salad would be perfect. Pairing the bitter watercress with sweet fennel and carrots turned out better than expected and the fresh orange dressing is pretty amazing! It’s like autumn on a plate!

Also, sorry about my lack of posts lately I have been bombarded with uni work but only a few weeks left then I’ll have all the time in the world to play in the kitchen!

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Roasted fennel, carrot and watercress salad with an orange dressing

Ingredients

1 bulb of fennel

3 medium carrots

2 t extra virgin olive oil

1 t honey

a few sprigs of time

1 bunch of watercress

a handful of macadamias

a handful of pepita seeds

Dressing

2 T extra virgin olive oil

1 t raw apple cider vinegar

1 t wholegrain mustard

the juice of 1/2 an orange

MethodΒ 

Preheat the oven to 200 degrees celsius. Thinly slice the fennel and place in a bowl. Quarter the carrots and add to the bowl along with the olive oil, honey, thyme, salt and pepper. Give it a good toss then place on a lined baking tray in the oven. Cook for 30 – 40 minutes or until the carrots are tender and the fennel is starting to caramelise.

Meanwhile, wash the watercress and discard any thick stalks. Place on your serving dish.

To make the dressing place all the ingredients in a jar and shake it up. Season with salt and pepper.

When the carrots and fennelΒ have 5 minutes left in the oven add the pepitas and macadamia nuts. Cook until golden brown. Rest the carrots and fennel for a few minutes before assembling the salad. Just before you serve pour the dressing over.

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Enjoy!