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Blackberry and apple cardamom buns

The Oat Drink makes the crumb of the bun soft and a little crumbly. These buns are the perfect snack to eat with coffee or herb tea.

Makes 6 buns

Ingredients

200g wholemeal spelt flour

25g strong plain white bread flour

1 tbsp cardamom seeds, shells removed and seeds ground

1/2 tsp quick action dried yeast

1 pinch sea salt

25g virgin coconut oil (or unsalted butter)

125ml Oat Drink

2 1/2 tbsp clear honey

1 egg, beaten

 

For the topping

2 eating apples

juice of a lemon

100g blackberries

2 tbsp Demerara sugar

 

Method

Sift the flours together in a bowl. Add the ground cardamom seeds, yeast, salt and mix well. Place the virgin coconut oil, Oat Drink and honey in a saucepan and heat gently. Gradually add two thirds of the Oat, honey and coconut liquid to the flour and mix well. Continue to add more liquid until you have a ball of dough that is soft and no longer sticky. You may not need to add all of the liquid.

Knead the dough gently for three minutes. Cover the bowl of dough with a plastic bag and leave to rise in a warm place for about an hour to double in size.

Place the dough on a floured work surface and knead gently for a minute. Divide the dough into 6 balls and roll each out to a rectangle measuring 12cm by 8cm. Line a baking tray with silicon baking paper and sprinkle with flour. Place rectangles of dough on the baking tray and cover with cling film and leave to rise in a warm place for 30 minutes.

Preheat the oven to 220C (425F/Gas 7). Cut the apple into slices and place in a bowl with the lemon juice. This stops the cut surface of the apple from turning brown.

Brush the buns with beaten egg and arrange the sliced apples and blackberries over the surface. Sprinkle with Demerara sugar and place in the oven to bake for 15 minutes or until golden brown in colour.