Saturday, 1 October 2011

very Scottish rolly buns

...because they have oatmeal and brambles. Blackberries for those of you not lucky enough to live here.

Step one: Get on your bike. Remember to pack a tupperware container or three in your bag.
Step two: Bike to a bramble patch and pick as many brambles as you can. Remember that the brambles taste better if you have to climb over a fence to get them.
Step three: return home happy and triumphant with purple hands
Step four: make these rolly buns

Dough dry ingredients:
1:1:1 (approx) mix of oat flour, whole wheat flour and chickpea flour
pinch salt
sprinkle of brown sugar
(generous) dash cardamom
(stingy) half dash of cinnamon
a goodly amount of quick yeast

Dough wet ingredients:
warm water
drops of almond essence
dribble maple syrup

Roll out the dough and then spread a mix of brambles and peaches tossed in arrowroot over it. The peaches are optional. I bought some dud peaches that were too cottony to eat, but just fine to cook with. Using them up like this (and as baked peaches stuffed with brambles and candied ginger) helped numb the pain of having substandard peaches mocking me from the fruit bowl. Now, back to the buns: Roll it up! Cut into buns! Let rise overnight. Bake the next morning and have the Best Fall Breakfast Ever.

I really didn't measure anything for these, so consider recreating the buns in this post to be an invitation to break free from the tyranny of the measuring cups!

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