Ok so I know I said I was going to move away from posting about food (and I have!) but I still enjoy baking and wanted to share the recipe for these doughy parcels of deliciousness. And besides, learning to enjoy food is part of the journey I’m on!
Obviously you can eat these any time of the year, but their fragrant mix of spices certainly does give them a sense of Autumny-ness, hence the name. They’ll fill your kitchen with the most heavenly smell and are best eaten warm with a cup of tea. Cut one in half and lather him up with some butter, jam or cream (or all three, duh!) for some serious goodness. I ate mine warm with melted peanut butter. No explanation needed.
These would be next level with some chocolate chunks, figs or coconut… but play around with it and add whatever you fancy! If you want something a little more wholesome, check out the notes below the ingredients list. And by the way, I tend to forget to write things down when I’m baking, so this recipe is half made up of guesstimations! I should also mention that I adapted this from a Bill Granger recipe but have added my own little twists.
- 1 cup of oat flour (ground up oats)1 cup of wholemeal self raising flour
- 2 teaspoons baking powder
- A generous shake of cinnamon, mixed spice and allspice. (I would guesstimate about 2-3 tsp of cinnamon, 1-2 of mixed spice and 1 of allspice, but I absolutely love spices so go crazy!)
- 85g of butter or margarine
- 1 tsp vanilla extract, essence or seeds
- 1-2 tbsp powdered stevia (another guesstimation, can omit, or use stevia drops etc)
- 4 teaspoons of coconut sugar (or whatever sugar you have on hand! Darker varieties work best)
- A handful of pitted prunes (I think I used around 50g.. but don’t quite remember.)
- 2/3 cup natural yoghurt
- 4 tbsp milk of choice
You can use 2 cups of plain self-raising flour, or whichever flour you prefer. I used a mixture of oat and wholemeal to make them more wholesome. I also used light margarine because that’s what we eat at home and it seemed to work just fine. For yoghurt, I chose plain Chobani, the yummiest, thickest and most delicious brand of yoghurt on the planet! If you don’t have mixed spice or all spice, simply experiment with different amounts of things like nutmeg, cardamom, cloves, star anise and vanilla. I experimented with coconut sugar because I was given a sample to try, but most of the sweetness came from the prunes, so you could omit it all together if you wish.
- Preheat your oven to 220°C. You may end up winding it back a bit if they seem to be browning too quickly/too much on top.
- Add the flour, baking powder, spices, sugar and stevia into food process and mix until combined.
- Add the butter, spacing it out around the food processor, and blend until the mixture looks like breadcrumbs.
- Spoon the mixture out into a bowl and mix through the prunes (or whatever goodies you are adding).
- Quickly work in the yoghurt and about 3 tbsp of the milk to make a soft, well-combined dough.
- Spoon the mixture onto a surface dusted with flour or laid out with non-stick baking paper.
- Knead that bad boy, but not too much!
- Fashion your ball of goop into a circle of about 20cm in circumference (that’s the length of the circle’s edge).
- Cut into 8 segments. Start but cutting it in half, then quarters and so on so that you get even pieces.
- Pull the segments out gently so that they are separated and place them on a lined baking tray.
- Brush with a little milk and then some sugar or stevia if you so desire.
- Cook for about 20 minutes, or until they are golden on top and a skewer comes out clean. Watch they don’t burn too much on top without cooking through the middle. If that seems to be happening, turn your oven down a bit.
- Serve warm and devour!