So here I am, dusting my old blog and making an entry… There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.
Nevertheless, it’s 10.38 pm on a Good Friday evening. I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday. And i didn’t want to wait till Good Friday 2015 to post this up!
These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.
“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get… Plus, they are all not that bad for you!
So here’s wishing everyone a Good Friday!
Sourdough Hot Cross Buns
250 gram bread flour
120 gram sourdough starter
50 gram coconut sugar
5 gram salt
1 egg yolk
35 grams butter
50 ml water
100 grams raisins
For the crosses, i just made a paste out of water and flour.
1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough
2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).
3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)
4. Make a paste with flour and enough water. Pipe crosses across each bun
5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.
Lots of cakes out there claim to be sugar free.
But they are laden with synthetic sugar.
I’ve seen cakes that claim to be refined sugar free.
But they are laden with a whole party of unrefined sugar.
This cake however is wholly Sugar Free.
It relies wholly on bananas and raisins to its sweetness.
Perfect for my 10 month old baby Crusta.
Yup, she is still not allowed sugar. Refined, or not refined.
My poor baby.
So till you hit your 12 month mark,
and are finally allowed a moderate amount of sugar
here is something to tide you over.
Sugar Free Banana Bread with Raisins
Makes 2 large muffins
20 grams organic raisins, chopped
40 grams boiling water
40 grams whole wheat flour
12 grams All purpose flour
1/4 tsp organic/natural baking powder
28 grams olive oil
125 grams (about 1) banana
1 egg yolk
Pour the boiling water onto the chopped raisins, set aside for half hour
preheat oven to 180 degree celcius, Grease and line the muffin tins.
Sift whole wheat, all purpose flour with the baking powder.
Drain the raisins, reserving the liquid.
Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.
Pour the processed banana mixture onto the flour mixture and mix till well combined.
Add the chopped raisins and pour the batter onto awaiting muffin tins.