Ingredients
Units
Scale
- 460g self-raising flour
- 20 ml - 4 tsp baking powder
- 230g coconut oil, melted and cooled slightly
- 170g demerara sugar, soft brown sugar
- 170g mixed dried fruit
- 250 ml - 1 cup extra strong tea (Rooibos), for soaking the fruit
- 10 ml - 2 tsp ground or milled flaxseed
- 30 ml - 6 tsp tepid water
- 40 ml - 3 heaped Tbsp apple sauce
- Extra demerara sugar, for sprinkling
Instructions
- Make 1 cup of extra-strong tea. I like using 2 red rooibos tea bags, but any strong tea you enjoy will work. While the tea is hot, pour it over 170g mixed dried fruit and leave it to soak while you get everything else ready.
- Mix 2 tsp ground or milled flaxseed with 6 tsp tepid water in a small cup. Stir and leave it for about 5 to 10 minutes until it thickens.
- Preheat the oven to 400⁰F (200⁰C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, stir together 460g self-raising flour and 4 tsp baking powder.
- The extra baking powder gives these little buns a bit more lift, so don’t skip it if you want them nicely risen.
- Add 230g melted and slightly cooled coconut oil to the flour mixture.
- Stir it through until the mixture looks evenly moistened. If your coconut oil is solid, melt it gently first and let it cool a little before adding it.
- Drain the soaked 170g mixed dried fruit really well. You don’t want the leftover tea going into the dough because it can make the mixture too wet.
- Add the drained fruit and 170g demerara sugar to the flour mixture and stir well.
- Add the thickened 2 tsp ground flaxseed mixed with 6 tsp tepid water and 3 heaped Tbsp apple sauce.
- Stir everything together until you have a moist but firm dough. It should hold together without being runny or overly sticky.
- Divide the dough into 24 roughly equal heaps and place them on the prepared baking sheets.
- Don’t roll them into neat balls. Just scoop and drop them onto the trays, keeping a little space between each one. Overhandling the dough can make the buns heavier.
- Sprinkle the tops generously with extra demerara sugar.
- Bake at 400⁰F (200⁰C) for 15 to 20 minutes, rotating the baking sheets halfway through. They’re ready when they’ve risen, look golden brown, and feel firm on top.
- Transfer the buns to a wire rack and let them cool. They’ll firm up a little more as they cool, although I won’t blame you for trying one while it’s still warm.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
