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Rose buns
Makes About 12 | prep 25 mins | total time
Rose buns
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Makes About 12 | prep 25 mins | total time
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
Rate
Nutritional information (per serving)
Calories
139Kcal
Fat
6gr
Saturates
4gr
Carbs
18gr
Sugars
13gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
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.