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http://www.romagnamotorsport.it/?binarnewe=iq-option-con-segnali&713=da Since moving to San Francisco my husband Will and I have got into a weekly routine of having a treat breakfast in a cafe every Friday. It has become a good way trying all the yummy cafes in the city. Unfortunately, at many places I can’t eat anything, but Will lets me choose for him and gives me a play-by-play account of his entire eating experience. I love the smell and feeling of cafes and I think the bakery ones are the best of all. There is one cafe – Tartine, which is very popular and always has a long line outside, especially on weekends. I don’t mind queuing for good food as it’s part of the fun and builds up excitement. The cafe has morning buns, rather like cinnamon rolls but fluffier, with candied orange inside and covered with sugar. But they look and smell fantastic and according to Will’s description they taste amazing too. I was now so craving one that I went home and created my version of Tartine’s morning buns. They are not fluffy as they are not pastry based, but they are scrummy and healthier with less sugar.
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- 1 cup oat flour
- ½ cup of buckwheat flour (use the white buckwheat flour not the darker grey variety)
- ½ cup chia seeds
- ¼ cup desiccated coconut
- ¼ cup sesame seeds
- 2 tbs hemp seeds
- 3 tsp cinnamon
- 1 cup of water
- Optional 1-2 tbs coconut sugar (if you want your buns a little sweeter)
- * I use a dry cup measure for all my measuring (liquid and dry)
- 2 ½ tbs cinnamon
- ¼ cup coconut oil (melted)
- ¼ cup coconut sugar
- 3 tbs orange juice
- 1 tbs orange zest
- 1 ½ tbs orange juice
- 2 tsp ground cinnamon
- 4 tsp coconut sugar
- 2 tsp orange zest
enter site Method
- Set the oven to 150 degrees C (300F).
- Combine all the bread ingredients in a bowl and leave for 10 minutes.
- While you’re waiting make the cinnamon filling. Mix all the filling ingredients in a bowl until combined. If it’s winter and the coconut oil is hard, melt it a little first. Then leave the filling to one side.
- Go back to the dough and make 4 equally sized balls.
- For each ball of dough, roll on a lightly floured surface into a rectangular shape that is around ½ cm thick. (It will be around 22 cm x 16 cm). Do not worry about having straight edges, it doesn’t matter, mine are never straight but cracked and straggly. (I can’t do the straight neat thing when cooking).
- Now for the filling addition. Repeat this process for each of the 4 rectangular rolled dough balls. See my photo’s of these stages to help you visualize what your doing. Take 2 tbs of the filling and spread it all over the dough. Don’t put the filling right to the edges– as when you role it up the filling gets pushed down to the edges anyway.
- Starting with the short side of the rectangle, roll the dough in on itself. Keep the rolls relatively tight, but do not squeeze it. Do not worry that some of the filling is oozing out, you will have a little puddle of the filling around your log.
- Roll the log in on itself to make a bun/ball shape. Use the filling puddle to seal the bun/ball – mop up and seal the seams together to form a bun shape.
- Put the 4 buns (not touching each other) on a floured or lined tray and pop them in the middle of the oven.
- After 30 minutes turn the oven up to 170 C (340F) and turn the morning buns over.
- Leave for another 15 minutes (45 minutes in total) then remove from the oven.
- While the buns are having their final cook you can make the topping, mix all the ingredients but the zest.
- Leave to cool on a cooling rack for 15 minutes.
- Place around an equal amount of topping on each (less than ½ tbs each) bun and sprinkle the orange zest on top.
- Serve now warm or once cooled.
* Serve warm or cold, up to you.
* Yummy for breakfast.
* Great warm with ice cream.