APPLE & CRANBERRY BUNS (Vegan)
Ingredients
- ¾ CUP Soya Milk
- ½ TSP Apple Cider Vinegar
- 1 CUP Grated Cooking Apple (2 med sized apples)
- 3 TABLESPOONS Vegetable Oil
- ½ CUP Light Muscovado Sugar
- 1 ½ CUPS Organic Plain Wholewheat (or Spelt) Flour
- ¾ CUP Oat Bran
- 2 TSP Baking Powder
- ½ TSP Baking Soda
- 1 TSP Cinnamon
- 1 TSP Cardamon
- ½ TSP Nutmeg
- ½ TSP Fine Sea Salt
- ¾ CUP Dried Cranberries
Accompaniment
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Description
Little buns packed full of GOODIES! Low in fat and sugar.
Method
-
1
PREPARATION
1. Preheat oven to 180 degrees C / 350 degrees F and place BAKING CASES into 12 portion bun baking tray.
2. Grate APPLES.
3. Measure SOYA MILK into large bowl, add VINEGAR and allow to rest for a minute to curdle.
4. Add the GRATED APPLE, VEGETABLE OIL and sieved SUGAR.
5. In a separate bowl, sift together FLOUR, OAT BRAN, BAKING POWDER, BAKING SODA, SPICES and SALT.
6. Fold in the dry ingredients into the wet, stir only to moisten and don't over-mix.
7. Fold in CRANBERRIES (or RAISINS).
8. Scoop the batter into BAKING CASES filling them well.
BAKING
9. Bake for 26-28 minutes, until a toothpick inserted into the middle of bun comes out clean.
10. Transfer to cooling rack (if not in baking cases allow to cool in tin for 10 minutes before completing the cooling on wire rack).
Chef's Tips
Try COOKED APPLE instead of raw apple.
Try GRATED CARROT and GOLDEN SULTANAS instead of apple and cranberries.
Use RAPESEED OIL (also known as CANOLA OIL or VEGETABLE OIL), it is mild in flavour and perfect for baking.
Try heating BUNS (under grill), slice in two and spread with vegan margarine - nice on a cold day!
Freeze well.
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Absolutely lovely!! Easy to make, so, so easy to eat. They stay beautifully moist for days (if you can leave them that long!)and all my vege friends loved them.