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Saffron Orange Tea Buns with Blackberry Craquelin

Thursday, June 27, 2019 | © 2019 |

The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry CraquelinDough
  • 50 g Butter at room temperature
  • 20 g Coconut sugar
  • 30 g White sugar
  • 50 g Refined spelt flour
  • 5 g Blackberry powder
  • 300 g Plain flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 9 g Saffron orange tea (3 tea bags)
  • 60 g Egg
  • 65 ml Warm milk
  • 80 g Water Roux starter (tangzhong)
  • 50 g Butter, softened
  1. Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
  2. Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
  3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
  4. Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
  5. Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
  6. Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked. | © 2019 | | © 2019 |

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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019 | © 2019 |

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.

  • 200 g Refined spelt flour
  • 50 g Whole spelt flour
  • 50 g Brazil nuts, ground into meal
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 1/3 tsp Black salt or sea salt
  • 1/2 tsp Ginger powder
  • 1 tbsp Turmeric powder
  • A large pinch of black pepper powder
  • 50 g Coconut sugar
  • 200 g Grated carrots (about 2 cups)
  • 100 g Honey, creamy or clear
  • 2 Eggs, lightly beaten
  • 240 ml Buttermilk
  • 85 ml Coconut oil, melted
  • 18 Brazil nuts
  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
  2. Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
  3. Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
  4. Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely. | © 2019 | | © 2019 |

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Crisp Pork Belly

Tuesday, June 11, 2019 | © 2019 | | © 2019 |

This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

  • 2 tbsp Beef dripping, melted and cooled
  • 1.2 kg Pork belly with skin
  • 1 tbsp sea salt flakes
  • 1/2 tsp Whole cumin seeds
  1. Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
  2. Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat.
  3. Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
  4. Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing. | © 2019 | | © 2019 | | © 2019 |

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Grape Seed Flour Banana Bread

Monday, June 03, 2019 | © 2019 | | © 2019 |

Grape seed flour is obtained from winery by-products (skins, seeds and stems) generated during wine-making. In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre. There are several different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc. It is gluten-free and very versatile in the kitchen: as an ingredient in baked goods of all kinds, like bread, pizza or cakes, but also great in yogurt or cereal, or smoothies.

  • 30 g Grape seed flour
  • 70 g Almond flour
  • 180 g Refined spelt flour
  • 5 g Baking powder
  • 7 g Baking soda
  • 1 tsp Cinnamon powder
  • Pinch of salt
  • 80 ml Grape juice
  • 60 g Grapeseed oil
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 60 g Coconut syrup
  • 4 Ripe bananas, mashed
  • 100 g Dried cranberries
  • Sprinkles, optional
  1. Preheat oven to 180C/350F. Grease and line a 10cm x 26cm loaf pan with baking paper.
  2. Combine grapeseed flour, almond flour, spelt flour, baking powder, baking soda, cinnamon and pinch of salt in a large bowl.
  3. Whisk grape juice, grape seed oil, eggs, vanilla, coconut syrup and mashed bananas in a separate bowl. Add the liquid mixture to flour mixture. Stir until just combined. Fold in the dried cranberries.
  4. Pour into the prepared pan. Smooth the surface. Top with the sprinkles if using. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. | © 2019 | | © 2019 |

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