A Jamaican-style vegetarian bun, good for any time of the year.
INGREDIENTS
- ½ cup raw honey
- 2 Tbsps. molasses
- ½ cup pure water or coconut milk
- 2 tsps. cumin powder
- 1 tsp. coriander powder
- 4 tbsps. virgin coconut oil
- 4 Tbsps. grounded flax seeds (to replace Egg)
- 3 cups spelt flour
- 4 tsps. arrow root powder
- 1 ½ cups pureed Sweet Potato (use 2 boiled sweet potatoes)
- 1 cup raisins and cranberries (mixed)
- ½ tsp. sea salt
- Parchment paper
DIRECTIONS
1. Pre-heat the oven to 350 degrees F.
2. Grease a standard loaf pan using cooking spray. Line with parchment paper then spray again.
3. Peel sweet potatoes until soft and tender – dice into 1-inch cubes to boil faster. Add to boiling water and cook until soft when pierced with a knife – about 15 minutes or so. Strain to remove excess water.
4. Puree sweet potato chunks in a blender and measure one and a half cups for the batter. Allow to cool.
5. In a saucepan, add the ground flaxseeds and coconut milk, then warm at low heat. Next, add the honey, molasses, and spices. Over low heat, stir, but do not bring to a boil. Next, whisk in coconut oil until all is combined.
6. In a medium bowl, add flour, salt, and arrow root powder.
7. Gradually add the wet mixture (flaxseeds, coconut milk or water, honey, molasses, and spices), mixing well to incorporate.
8. Next, stir in the sweet potato puree, then fold in the raisins and cranberries.
9. Pour into prepared loaf pan and bake for 45 minutes or until a knife inserted comes out clean.
10. In a small pan, combine 1 tsp. coconut oil and honey. Brush over the bun when cooled.