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Rose buns


Makes: About 12
timePrep time: 25 mins
timeTotal time:
Rose buns
Recipe photograph by Maja Smend
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
timePrep time: 25 mins
timeTotal 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 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.

See more of Annie Bell’s recipes
Annie Bell

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.

See more of Annie Bell’s recipes

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.
  1. 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.
  2. 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.

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