Hey, why the sad face? It’s me! The Curious Baker what’s up?….Ahhhh I get it, with Easter just around the corner, you were probably coming here expecting a recipe for gluten free hot cross buns right? b-b-b-but hot cross buns are practically a British institution I hear you cry, …well I guess I’m not your average Brit…
Although, like most British kids, we grew up eating hot cross buns at Easter, we also grew up eating jamaican spice buns…pretty much all year round! Now a quick spiel on jamaican spice buns. Well it’s kinda like a fruit cake…actually no! I’d be doing an injustice to describe it simply as a fruit cake, if fruit cakes had a kingdom, this would be king! I’d even go as far as to call it the spice bun for people who don’t like fruit cakes. A fragrant, homey, dense bun, dusted with spices and flavoured with moist, dried fruit that’s mouthwateringly good. I particularly remember me and my little bro, sitting with huge grins on our faces, excitedly chomping on a slice of spice bun, topped with a thin layer of cheese, during our half term holiday. Between that and piping hot hard dough bread, we thought we had it made, we were pretty much in kiddie heaven….
Somehow life got in the way and we forgot about our perfect spice buns, till one day U.M. brought some home ‘Remember these?’ she teased, dangling the bread in front of us. I did remember , but I also remembered that now I couldn’t eat gluten and sadly looked on as the family sliced the cheese, got munching and started relieving childhood memories.
‘That’s it!’ I cried. ‘I’m making my own and they’re gonna be delicious and gluten free! and…and…I’m gonna put it on my blog!’ What can I say? My inner child came out! Imagine my surprise when I googled the recipe and found out these beauties were only eaten at Easter!
Noooooo! I thought….
( for what seemed like an eternity!)
..and I baked 🙂 ….
and here I am, a few months later with a big grin on my face!
Jamaican Spice Bun
Makes one 1 lb loaf
- 1/4 cup/70g date syrup
- 1 tsp honey
- 1 tsp molasses
- zest of 1/4 orange
- 1 tsp oil
- 84ml/3 oz gluten free ale
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup/120g brown rice flour
- 3/4 cup/90g teff flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp all-spice
- 1/8 tsp salt
- 1/2 cup/70g dried fruit, soaked in advance
Grease a 1 lb loaf pan and line with baking paper.Mix the date syrup, molasses, honey, zest and oil together on low heat, in a small saucepan.
Preheat the oven to 160°C/325°
Add the gluten free ale, then turn off the heat and mix to combine.
Once the ale mixture has cooled down to room temperature, add the egg and the vanilla.
Whisk the salt, spices, flours and soaked dried fruit together. Add to the ale mixture and mix until combined.
Spoon the batter into the prepared loaf pan and bake for about an hour or until a knife inserted into the middle of the bun comes out clean
Once the buns are done, baste with date syrup, and leave to cool (if you can stand it!) Serve warm with a slice of cheese on top!
Adapted from nyamfood.blogspot.com
Pour une nonnette de (1lb)/23 x 10 cm (8” x 4”)
- 70g de sirop de dattes
- 1 c à c de miel
- 1 c à c de mélasse
- zeste d’un 1/4 orange
- 1 c à c d’huile
- 84 ml de bière blonde sans gluten
- 1 oeuf
- 1/2 c à c de vanille
- 120g de farine de riz complète
- 90g de farine de teff
- 1/2 c à c de poudre à lever
- 1/2 c à c de cannelle
- 1/4 c à c de muscade
- 1/8 c à c de piment de la jamaïque
- 1/8 c à c de sel
- 70g fruits secs, déjà trempés dans l’eau
Préchauffez le four à 160°C
Beurrez un moule à pain et recouvrez-le de papier sulfurisé.
Dans une casserole, mélangez le sirop de dattes, la mélasse, le miel, le zeste et l’huile à feu doux.
Ajoutez la bière blonde, éteignez le feu et mélangez jusqu’à l’incorporation.
Une fois que le mélange revient à température ambiente, ajoutez l’oeuf et la vanille.
Fouettez le sel, les épices, les farines et les fruits secs ensemble, ajoutez au mélange bière blonde et mélangez jusqu’à l’incorporation.
Versez la pâte dans le moule préparé et enfournez pendant une heure à peu près ou jusqu’à ce que la lame d’un couteau introduite au centre de la nonnette sorte propre.