Persian Cinnamon Buns

I’ve finally moved into my new home after 4 months of living out of a suitcase, so that means that the kitchen is unpacked and it is time to start cooking again. Moving to a new city means I get to experience new foods, traditions, and restaurants. A big thing here is something called a “Persian”. It is a fried cinnamon bun covered in a strawberry or raspberry icing. My kids love them.

I had to make a healthier version, so although it isn’t a health food, I feel better serving my family these ones. My recipe doesn’t fry the dough, contains plant-based ingredients, and where possible, is made with organic ingredients.

I prepare the dough in the bread machine to save time.  If you don’t have a bread machine, follow the steps at the very bottom.

MAKES 12 BUNS


INGREDIENTS

Dough

  • 2 1/4 teaspoon active dry yeast
  • 1 1/3 cup soy or almond milk
  • 1/2 cup organic cane sugar
  • 1/3 cup vegan butter/margarine
  • 1 teaspoon sea salt
  • 4 cups all-purpose flour

Filling

  • 1/3 cup vegan butter/margarine, softened
  • 2 teaspoon cinnamon
  • 1/2 cup organic coconut sugar

Icing

  • 1/2 cup organic raspberries or strawberries, fresh, or frozen (thawed)
  • 1/2 cup vegan butter/margarine, softened
  • 4 cups icing sugar (I made my own my blending up organic cane sugar)
  • pinch salt

 


DIRECTIONS

  1. Prepare the dough – put all ingredients for the dough into your bread machine and put on the dough cycle.
  2. Once the cycle is done, remove the dough and do a quick kneed of the dough.  Let rest for 5 minutes and then roll out the dough to approximately 12 x 16 inches (30 x 40cm).
  3. Brush the dough with softened butter and then sprinkle the dough evenly with cinnamon and sugar.
  4. From the long end, roll up the dough.
  5. Cut the dough in 1.5 inch pieces (4 cm) pieces.
  6. Place the dough in a greased 9 x 13 inch pan, cut side down. Leave a bit of space between each roll.
  7. Cover the dough and let rise until double in size, approximately 30 minutes.
  8. Preheat the oven to 350F.
  9. Cook the buns for 20 minutes, or until lightly brown.  Let cool in pan.
  10. Prepare the icing – begin by blending the raspberries or strawberries until there are no large chunks.  In a mixer, blend the berries with the butter. Slowly add in the icing sugar until it is a thick frosting.
  11. Cover the tops of the buns with a thick layer of icing.  Serve warm or cold.

Alternative method for mixing dough (if you don’t have a bread machine)

  1. Warm the milk slightly until lukewarm and put in a large mixing bowl.  Add in the yeast and sugar.  Let sit until foamy (about 5 minutes).
  2. Add in the salt and butter.  Slowly add in the flour and knead until the flour is fully incorporated, the dough is soft and slightly tacky (you may not need the full 4 cups of flour).  You can use a dough hook on a mixer to make this easier.
  3. Cover the dough and let rise for 30 minutes or until doubled in size.
  4. Continue with step 2 above in the original directions.

 

 

 

Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.

MAKES 4 SERVINGS


INGREDIENTS

  • 2 cups carrots, roughly chopped
  • 1/2 small yellow onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 can (400mL) full-fat coconut milk
  • 2 cups water
  • 1 organic vegetable bouillon cube (I used GoBio!)
  • 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
  3. Roast the vegetables until they are tender, approximately 30 minutes.
  4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
  5. Bring to a low simmer and cook uncovered for 20 minutes
  6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
  7. Put back into pot and season to taste.

 

Fudgy Chocolate Coconut Bites

These bites are a perfect little addition for your kids’ lunch boxes or your own.  They are vegan, nut-free, soy-free, dairy-free, and gluten-free.  The hemp hearts are so good for you (protein, all 10 essential amino acids, Omega 3 and 6)!  They are also naturally-sweetened so you can feel good serving these sweets.  I’m in love with making creative lunches! Continue reading “Fudgy Chocolate Coconut Bites”

Mixed Fruit and Nut Almond Pulp Granola

It has been another busy month, which is why the lack of recipes lately. We recently have moved to a new city and I have a new job, so cooking isn’t a top priority, especially since I haven’t moved my belongings yet. That means no pantry staples, no Vitamix, and none of my cookware. However, when we were making the move, it meant it was time to clean out the freezer. So, now I had to use up all of the almond pulp I was saving up for something. That is where this recipe for almond pulp granola came for. Continue reading “Mixed Fruit and Nut Almond Pulp Granola”

Ice Cream Sandwich Cake (vegan)

It has been a while since my last post but we’ve been spending the last two months renovating and camping.  It has been busy! This past weekend we decided to celebrate our 4 family summer birthdays all in one shot. I made two cakes, and this cake was all mine (since we missed my real birthday last month). It is really quick and easy to make. The hands-on time is less than 15 minutes and requires only 3 ingredients. Continue reading “Ice Cream Sandwich Cake (vegan)”