Jamaican Spice Bun/Nonnette Jamaïquaine

la recette en français est au bas de la page 🙂

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….

I sighed….

I waited….

( 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



Nonnette Jamaïquaine

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.

Quand la nonnette est prête. Arrosez avec du sirop de dattes. Laissez refroidir avant de manger si vous y arrivez! Servez avec une tranche du fromage anglais, comme du cheddar.

Recette adaptée de nyamfood.blogspot.com

14 thoughts on “Jamaican Spice Bun/Nonnette Jamaïquaine

  1. what can you do in place of Teff? I’m not sure where to find that in US. Also, is there a way to do this with Almond flour and if so, could you please tell me the conversion? I love cooking w/ almnd flour. Thanks!

  2. Yum. This post has inspired me to do something with the Jamaican jerk spice that I picked up from the farmer’s market. The spice has coriander, onion, garlic, allspice, ginger, thyme, black pepper, chives, sugar, cinnamon, nutmeg, cloves, and cayenne. Spicy and savory with a hint of sweet.

  3. I have never heard of Teff flour over here in NZ either, and would love to learn what could be used as a substitute. I’m a bit like Jenn. Expensive as it is here, Almond flour is great to cook with.

  4. @Cindy, now that just sounds too good to be true! My mind is just racing with things to do! Let me know what you come up with.

    @Syvia and Jenn – Hey folks, your best bet would probably be buckwheat, the flavour is very different but it’ll give you a similar texture. If you add almond flour you’ll end up with less of a bun and more of a moist cake like texture, try replacing the teff with 1/2 cup buckwheat and 1/4 cup of almond flour and let me know how it turns out!

  5. This looks great! I have a couple of questions. What is date syrup and where do you buy it? Also, do you have a specific gluten free lager you would recommend? Thanks!

    • Date syrup is actually an arabic sweetener, it’s completely natural and is made by extracting syrup from dates, I got mine from my local health shop, I think wholefoods sell it too. As for the lager, just realised there’s a typo! It was actually gluten free ale that I used I just bought the supermarket brand, so any’ll do. Happy Baking! 🙂

  6. uff, i love the images – just makes you want to put your finger in the moistness and feel it go squisshshsh (sorry if that just sounds wrrrrrong!)

  7. This sounds delicious!! Though I have been informed that everything must now have chocolate, and peanut butter is a plus. 🙂 So I won’t be trying this for a while!

  8. Pingback: Gluten Free Breakfast Special | The Curious Baker

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