DEGF Spiced Apple Buns
This was supposed to be yesterdays post but after being nominated for a Liebster Award I decided this could wait another day!
Woohoo. . . It’s bake time! These lovely little spiced apple buns took forever to get just right! Fresh out of the oven they are great with a smudge of your favourite jam or if you can leave them to cool a while (I must learn to take just one bite!) then smear them with your favourite butter! So… what made them so difficult to make? Well I have a new flour I was playing with! Actually, I bought the grain as flakes but I soon whizzed them up to make a soft fine flour. 🙂 Oh, it’s millet! I love millet as a cooked whole grain, but I’d never used it as a flour. I’m glad I did as these little buns are just what I needed for breakfast and lunch and maybe snack too! They’re not a sticky sweet bun, more a teacake type bread bun so you can feel all good and healthy about having another one! 🙂 Millet is bursting with manganese, phosphorus and magnesium which means they’re great for nervous system function, kidney function and a healthy immune system too. Now I’ve taken all the hard work out of it for you, give them a try! 🙂
- 20g linseeds (flax seeds)
- 60ml water
- 50g millet flakes
- 50g oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon arrowroot
- 1 heaped teaspoon cinnamon
- pinch of cloves
- 60g grated apple
- 50g coconut oil (solid)
- 50ml coconut milk (unsweetened)
- 50g unsweetened apple puree
- Extra coconut sugar for sprinkling
- Process the linseeds until powdery then add the water, stir and set aside for 15 minutes.
- Put the millet and oats in a food processor and blitz until you have a fine flour. Add the baking powder, baking soda, arrowroot, cinnamon, cloves and sugar.
- Blend the apple, coconut oil, coconut milk and apple puree until you have a smooth liquid.
- Grease or line 6 deep muffin holes.
- Add the apple mix and the linseed mix to the flour and beat well.
- Spoon the mixture into the muffin holes. Shake to level out. Sprinkle coconut sugar on the tops.
- Bake for 30 minutes on Gas Mark 5 (190c / 375f). Check with a fine skewer / cake tester to see if they are done (it should come out virtually clean). Leave for ten minutes in the pan before removing to a wire rack to cool.
If you’ve any left after you’ve tested them with spread, jam, frosting, plain, store in an airtight container or simply place in the fridge. Hopefully they’ll still be where you left them when you next go look (no promises)!