Tag Archives: maple syrup

Recipe: Banana Buns (da DA, da-da-da!)

It’s not actually possible to say the phrase ‘banana buns’ without developing an attack of the Muppets, really.  Seriously, try it.  You’ll be humming the Muppet theme before you know it.

Anyway.  This recipe, like so many banana recipes, came out of the discovery of a couple of very daggy-looking bananas on my fruit stand.  But I wasn’t really in the mood for making banana bread this week – I feel like I’ve been doing cakes all week, when what I really want to play with right now is yeast and sticky buns.  And then I was considering my failure to come up with a good vegan variant on my sticky cinnamon scroll recipe a couple of weeks back, which is when I started wondering if you could enrich bread dough with bananas instead of eggs.

It turns out you can.  These are quite wholesome buns, sweet (though not excessively so) from the fruit,  faintly banana flavoured, but with a reasonable amount of heft from the rolled oats (which melt into the dough, incidentally, but are still very present in terms of texture).  They have what I think of as a ‘squidgy’ texture – not fluffy, not dense and heavy, but soft and a bit chewy.  The kind of bread that has a bit of substance to it, without being hard work to eat.

Exactly right for breakfast.

sticky2

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1 1/4 cups sultanas that are taking a walk on the dry side
1/2 cup sherry, marsala, rum, or anything along those lines
275 milk or almond milk or a mixture of both if that is what you happen to have on hand
1 cinnamon stick
5 cloves
a pinch of nutmeg
7 g yeast
2 daggy bananas
550 g flour
1 tbsp maple sugar or brown sugar
1/2 tsp salt
75 g rolled oats
50 g butter, ghee, or canola oil
sunflower or canola oil for your hands (you will need this)
maple syrup to glaze
 

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Recipe: Not-tella Quinoa Slice

dessertRemember the recipe which was not at all what Scott asked for?  Well, hopefully, this one actually will be more useful, though I’m not sure it entirely fills the brief.  Especially once you have it for dessert with spiced cherries, ice-cream and fancy nougat…

Technically, one could say that this recipe is based on one of my favourite cakes from Wayfaring Chocolate, but since I veganised it and then changed all the proportions and half of the flavours, I very much doubt Hannah would recognise it in its current state.

I’ve kept this slice pretty plain – it has a rather nutty, wholemeal texture to go with its Nutella taste – but there is a fair bit you could do with it to liven it up.

Oh, and Scott?  Still no Nuttella.  Sorry.  But I’m not going to the trouble of sweetening something with agave and then adding a spread that is mostly composed of sugar.  That would just be silly…

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75 g quinoa, raw, or 150 g cooked
150 g hazelnut meal
30 g cocoa, as dark as you can find
2 tsp baking powder
1/4 cup flaxseed meal
1/4 cup agave nectar
1/4 cup maple syrup
1/2 cup water
1/3 cup apple sauce
1 tbsp vanilla extract

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Recipe: Golden Snake Bread for Chinese New Year

bakedIt’s been a while, hasn’t it?  Apparently, the first week of work was rather more overwhelming than I expected, because while I felt totally fine at work, I was remarkably disinclined to cook when I got home each night this week.  This is particularly sad, because I’m yet to even make something for my own Vegetarian Lunchbox Challenge (fortunately, lots of other people have, so the page is  very much worth a visit).

Anyway, I’ve been invited to a Vegan pot-luck for Chinese New Year this evening by Steph (Edited to add: and it was awesome!), which requires suitable baking.  My initial plan was to make crysanthemum biscuits with red bean paste, but I was unable to find red bean paste, so I tried to make my own, and that turned out to be a big mistake, so I finally decided that instead of doing something that might be authentically Chinese (difficult, since I never cook Chinese food at all), I might as well go with the red and gold and Year of the Snake as my themes.  And how better to achieve gold than with the gorgeousness that is saffron?

I actually have several recipes for saffron bread.  Mostly, they are full of eggs and butter and milk, because this is the sort of bread people make for festivals, and nothing says ‘festive’ like enriched bread dough.  But eggs and butter and milk are not notably vegan, which is OK, because I also have a book of vegan and gluten-free breads with a saffron bread recipe in it.  The trouble with *that* is that it calls for a variety of gluten-free flours that I have not yet been able to find (largely because I was so tired after my first week back at work that I slept until midday and thus missed the various little shops that are only open on Saturday mornings).

So I decided to cross the recipes.  This bread is enriched with almond milk and olive oil, with chia seeds standing in for the eggs in some weird way that I do not fully comprehend but am willing to take on faith for now.  I’ve replaced the currants that are traditional to Saint Lucia buns with cranberries, which are much more red, and instead of the classic braided loaf, this bread is shaped into a rather fat serpent shape.

It tastes like honey, and has a texture like a moister, softer version of pannetone – very soft and tearable and delightful.  I thought at first it would need butter or honey, but it really doesn’t – it’s perfect just as it is, gorgeous and golden and vegan and full of happiness.  What more could you ask of bread?

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1 1/3 cups almond milk
1 tsp saffron
2 tbsp chia seeds (white is better, aesthetically speaking, for this bread)
2 tsp dry yeast
1/2 cup maple syrup
1/2 tsp salt
1/2 cup olive oil
4 cups of bread flour
3/4 cup cranberries, preferably unsweetened, or barberries
A couple of tablespoons of almond milk and a couple of raw sugar, optional

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