Orange and cranberry buns Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS : 12

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ORGANIC INGREDIENTS

  • 30 ml (2 tbsp) white chia seeds *
  • 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
  • 3.5 ml (3/4 tsp) salt
  • 7.5 ml (1 1/2 tsp) instant yeast
  • 250 g (1 cup) orange juice, heated to 45 °C (113 °F)
  • 45 ml (3 tbsp) water
  • 120 g (1/2 cup) honey
  • 2 large eggs, beaten (110 g)
  • 45 ml (3 tbsp) olive oil
  • 22.5 ml (1 1/2 tbsp) organic orange zest
  • 95 g (1 cup) cranberries, fresh or frozen

PREPARATION

  1. Finely grind the chia seeds * in a coffee grinder. In a large bowl, mix together the ground chia, flour, salt and baking powder. Then add the orange juice, water, honey, eggs, oil and orange zest.
  2. Stir the mixture with an electric mixer or in a stand mixer with the flat beater on medium speed, about 2 minutes. Cover the bowl with a damp cloth and let stand in the oven with the light on for 60 minutes.
  3. Meanwhile, oil a regular 12-muffin tin. Line the bottom with a small piece of parchment paper (this prevents the buns from sticking to the pan when baking). Then also oil the parchment.
  4. After the time to rise in the oven, stir the dough well using a wooden spoon. Gently add the cranberries, stirring again.
  5. Place in the oven on the central rack with the light on, and also place inside the oven a bowl containing 500 ml (2 cups) of hot water. Let rise for about 45 minutes. The buns will be ready to bake when a light pressure of the finger on the dough leaves an imprint (it no longer bounces when touched). Without removing the buns, set the oven to 180 °C (350 °F). After 20 minutes of cooking, cover to prevent the top from cooking too quickly.
  6. Cook for about 45 minutes or until nicely golden. The cooking time may vary depending on the coating of the mold used.
  7. Remove from the oven and let cool on a wire rack.
Orange and cranberry buns Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

Sunshine on your plate! Excellent for brunch, lunch or as an afternoon snack!

TIP

* If you are using store-bought pre-ground chia seeds, the grind is not fine enough and the density is not the same for whole seeds and ground seeds. It is therefore essential to use the measurement in grams and grind your seeds again with a coffee grinder in order to obtain a fine powder.

It is really important to cover the buns to prevent the tops from baking too quickly. Place parchment paper on top with aluminum foil on top of that. The parchment paper will prevent direct contact of the aluminum on the bread.