I prefer baking therapy above retail therapy so I created this today and they turned out pretty well, so try these Apple Infused Vegan Rock Buns
- 230g coconut oil
- 460g self-raising flour
- 4 tsp baking powder
- 170g demerara sugar – soft brown
- 170g mixed dried fruit soaked in 1 cup of extra strong tea (I used 2 bags of red bush tea in 1 cup of boiling water). You will discard the excess that the fruit did not soak up.
- 2 flax eggs (2tsp ground/milled flaxseed mixed with 6tsp of tepid water)
- 3 heaped Tbsp. of apple sauce
- Demerara sugar, to add to your rock bun before baking
- Pre-heat the oven to 200C/400F.
- See Bakers Note ****
- Cover 2 baking sheets with parchment paper.
- Mix flour and baking powder into a large bowl.
- Squirt in the coconut oil, and mix through.
- I placed my mixing bowl with all the above ingredients on a scale and then squirt the coconut oil into the mixture, in order to get the 230g. It’s less than a 300ml bottle.
- Add sugar and dried fruit (drain and discard the excess liquid from the fruit and do not use the excess tea) and mix well.
- Add the flax egg mixture and the apple sauce.
- Stir it into the flour mixture to make a moist but firm dough.
- Brake dough into 24 equal heaps (NO neat balls/shapes required, so do not overhandle the dough) and place in a prepared baking tray.
- Top with the extra demerara sugar.
- Bake in preheated oven for 15 to 20 minutes, rotating the pan halfway through the baking time until risen, golden brown, and firm.
- Remove and place on a wire rack to cool.
**** Bakers Note: Firstly, prepare your flax egg mixture in one cup and then soak the fruit in the steeped tea in a second container.
Own creation, prepared, modified from a previous version I tried and tested Esme Slabs
More recipes to test out
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