Friday, 27 May 2011

queen of tart: rhubarb thyme rolly buns

It was only a matter of thyme. Ahem. This week there was some lovely deep-red rhubarb in my fridge and a big bunch of fresh tyme in my veg box. When they saw each other, they fell in love, and it just seemed wrong to separate them. So I made these.

dry ingredients:
flours-equal parts millet, chickpea, arrowroot and brown rice (for a grand total of 2.5 cups)
1.5 tsp xantham gum
1 tbs flax meal
pinch salt
1 package quick yeast
zest from 1 lemon
2 heaping tbs fresh thyme leaves, rubbed

wet ingredients:
3/4 cup water
3/4 cup soy milk
juice from lemon
1 tsp vanilla
2 tbs maple syrup

Mix all the dry ingredients together. Mix all the wet ingredients together - they will curdle- and pour over dry ingredients. Mix mix mix until it's all mixed into a sticky dough. Add more water or soy milk if it's too dry. Add more millet flour if it's too sticky.

okara from 1 batch soy milk (1 heaping cup)
1 tbs coconut flour (optional, but nice)
2 tbs sweet white miso
2 tbs maple syrup
pinch salt
zest from 1 lemon
arrowroot powder (start with 1 tbs)

Mix all the filling ingredients together. They should be gloopy, like cream cheese. Add enough arrowroot to ensure that this is so (the exact amount you need will depend on how watery your okara was to start with). The filling should be quite sweet, as you are going to throw rhubarb into it.

Chop up 2 cups rhubarb and one very ripe pear. Mix them. If you do not love tartness, mix 1/4 cup (or more) of sugar in with the fruit. I love tartness. I am the queen of tart. I eat rhubarb straight. I also sometimes peel and eat limes. So... I made this without sugar and found that the pear and the maple syrup took the edge off, but left the filling pleasantly puckery. If you are more of a sweetie-pie than a queen of tart, then go with the sugar.

Now, roll out the buns into a rectangle on a very well-floured surface (I used more millet flour), schmear with filling, and then cover that with a layer of rhubarb and pear. Roll up. Cut into 4 buns, place in a silicone pie dish, and let rise overnight. If you don't use silicone or other seriously non-stick cookware, then coconut oil + flour a normal metal pie dish and proceed with that. Don't skip the oil + flour, or you will never ever unstick your rolly buns from the pie dish, which will be sad.

The next morning, preheat oven to as high as it goes with a bowl of water in it. Drop temp to 200C, and, without waiting for the oven to actually cool to 200C, put the rolly buns inside. Bake 40 mins (assuming you've made 4 large buns).

Devour for breakfast with green tea and fruit and be pleased with spring.

Dancing along to: The Spice Girls: Wannabe. I'll tell you what I want, what I really really want: RHUBARB.

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