Powda Bon Powder Bun Food

POWDA BON (POWDER BUN)

Powda Bon (Powder Bun) image

Adapted from several online recipes: namely 'Flavors of Belize' cookbook and belmopancityonlin.com. Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use freshly grated nutmeg. My Belizean friend described these buns "like English scones."

Provided by COOKGIRl

Categories Breads

Time 35m

Yield 12 buns

Number Of Ingredients 10

Ingredients

2 cups unbleached flour
1 1/2 teaspoons baking powder
1 pinch salt
1/3 cup brown sugar (regular brown sugar, raw, demerara, muscovado, turbinado)
1/3 cup unbleached cane sugar
1/2 teaspoon freshly grated nutmeg
2 tablespoons butter (I used a combination of butter and coconut oil but original recipe specified shortening) or 2 tablespoons coconut oil (I used a combination of butter and coconut oil but original recipe specified shortening)
1/2 cup coconut milk (can use regular milk)
1 teaspoon vanilla
1/4 cup raisins (we subbed dried cranberries because someone in our household does not like raisins)

Steps:

Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour, baking powder and salt.
Stir in both sugars and nutmeg.
Cut in the butter/shortening and/or coconut oil.
Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
Roll into equal size balls and [slightly] flatten.
Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.

Nutrition Facts : Calories 192.4, Fat 4.2, SaturatedFat 3.2, Cholesterol 5.1, Sodium 82.2, Carbohydrate 36.6, Fiber 0.7, Sugar 19.7, Protein 2.4

AWESOME AUSSIE BITES

Awesome Aussie Bites image

I went on a quest to come up with the same recipe for Costco's Aussie bites. I tried several online recipes and tweaked and tweaked to get it just right. While I never did achieve the same taste and texture as Costco's, I did come up with a recipe that I like just as well as theirs. Please note that this recipe is designed to work perfectly with the Calphalon mini-muffin tin which is slightly larger than your standard mini-muffin pan. (A medium cookie scoop (1.5 Tbsp) also works perfectly to divide the batter evenly between the 24 openings). If using a standard size mini-muffin pan, you will probably get more than 24 muffins and will need to bake them on the lower end of the given range for baking time. You can find the Lyle's Golden Syrup at Whole Foods or online at Amazon. I suppose you could substitute more honey or agave, but the golden syrup is an authentic ingredient in these Australian delights (Anzac biscuits) and really adds a nice caramelized flavor. If you haven't tried golden syrup, I highly recommend it!

Provided by Salialto

Categories Breakfast

Time 32m

Yield 24 bites, 24 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup cooked toasted quinoa
3/4 cup oat flour
1/4 cup granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup flax seed meal
1/2 tablespoon whole flax seed
3/4 cup rolled oats
1/2 cup dried fruit, packed (raisins and apricots are standard)
1/2 cup unsweetened dried shredded coconut
1 tablespoon chia seeds
1/4 cup roasted unsalted sunflower seeds
1/4 cup melted coconut oil
1/4 cup melted butter
2 tablespoons agave syrup or 2 tablespoons honey
2 tablespoons lyle's golden syrup
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325° convection bake or 350° standard bake. Lightly grease a 24-count mini-muffin tin with coconut oil.
Start cooking the quinoa in a small saucepan (1-1/2 Tbsp quinoa with 3 Tbsp water will make close to the quantity you need. Bring to a boil, reduce heat, cover, and let simmer on low for 15 to 20 minutes or until water is absorbed).
Place oat flour, sugar, sea salt, baking powder, flax meal and flax seeds into the bowl of a food processor. Pulse about 15 times to break up the whole flax seeds a bit.
Add in the rolled oats and dried fruit and pulse about 10 times. Fruit should be broken up, but there will still be some larger bits.
Add in the coconut, cooked quinoa, and chia seeds. Pulse about 5 times (you don't want to grind things up too much).
Add in the sunflower seeds. Do not pulse.
Combine melted coconut oil, melted butter, agave or honey, golden syrup, and vanilla extract. Add to the mixture in the food processor and pulse just until combined, about 10 times.
Divide batter evenly among the prepared muffin tin holes. Lighly press the mixture down.
Bake in the preheated oven for 10 to 14 minutes (depending upon the size of your mini-muffin pan - see note).
Remove pan from oven and (IMPORTANT!) let cool for 15 minutes before attempting to remove the bites. Gently remove the muffins and let cool completely. Store in an airtight container for up to 5 days or freeze.

Nutrition Facts : Calories 117.2, Fat 7.1, SaturatedFat 4.4, Cholesterol 5.1, Sodium 76.7, Carbohydrate 13, Fiber 1.9, Sugar 2.9, Protein 1.9

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