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Rose buns
Makes: About 12
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Rose buns
Recipe by Annie Bell
Exotic and fudgy, soaked with maple syrup and scented with roses, there is something of a rum baba about these. They're made healthier due to the use of two high-fibre flours, neither of which dampen the indulgence of these little buns
Makes: About 12
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
139Kcal
Fat
6gr
Saturates
4gr
Carbs
18gr
Sugars
13gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 30g coconut flour
- 40g wholemeal spelt flour
- ½ heaped tbsp baking powder
- 100g golden caster sugar
- 2 medium eggs
- 75ml whole milk or dairy-free milk
- 40g coconut oil, melted
- ½ tsp rosewater extract
- 20g pine nuts, toasted and chopped
- 4 tbsp maple syrup
- 1 tbsp freeze-dried raspberry pieces, (optional)
Step by step
Get ahead
The buns keep for up to 4 days in an airtight container.
- Preheat the oven to 190°C, fan 170°C, gas 5, and arrange 12 paper cases in a 12-hole muffin tin. Blend the 2 flours in a large bowl, sift in the baking powder, then stir in the sugar. In a medium bowl, whisk the eggs with the milk, coconut oil and rosewater extract. Pour the wet ingredients over the dry ones and stir to blend, leaving the mixture with a few small lumps, as though making muffins. Leave the mixture to stand for 5-10 minutes, during which time it will thicken a little and turn spongy (this is characteristic of coconut flour, which absorbs liquid readily). Give it a light stir, then half-fill each of the paper cases with some mixture.
- Bake for 15-20 minutes until golden and firm when pressed. Sprinkle a large pinch of chopped pine nuts over each cooked cake, then drizzle each with 1 teaspoon of maple syrup, and scatter with raspberry pieces, if using. Eat while still warm, or leave to cool.