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The Christmas Breakfast, I always try to make something healthy out of it, because you will eat more than enough (unhealthy) food during these days. That is why I decided that I wanted to make small nut/raisin sandwiches with almond paste. When I still lived with my parents we used to have a Christmas stollen. But it usually was way to much and that is why I wanted to make 1-person portions.
Tonight we will be having our own Christmas evening where we will be cooking 3 courses. The starter is a vegetarian dish of filled chestnut mushrooms, main dish is the lamb rack and for dessert we have a mini apple crumble cheese cake. Tomorrow we will be eating at my parents and the second day of Christmas we will be eating at my parents in law. All by all nice days to relax and enjoy good food and presents.
Recipe: Raisin Buns
50 grams coconut oil
125 grams raisins
5 grams yeast
20 grams + 100 grams honey
150 grams buckwheat flour
100 millilitres almond milk
100 grams unsalted almonds
125 grams almond flour
How to make it?
Put the coconut oil in a small pan and melt on low heat fire. Make sure it does not boil. When the coconut oil has melted you can set aside the pan.
Next put the raisins in a small bowl with water to let them well.
While the coconut oil melts you can put the egg in a mixing bowl (or the bowl of your mixer). Add the yeast, honey (20 grams), buckwheat flour and the almond milk to it.
When the coconut oil has melted you can add that as well. Mix all ingredients properly into a smooth batter. It will be stick and wet but that is normal.
Let the dough stand in the mixing bowl and put a moist, clean towel on top of it. Set in a warm spot, for example on the heater. Let the dough rise for an hour.
After approximately 45 minutes you can turn on the oven to preheat on 180 degrees Celsius (372 degrees Fahrenheit).
When the dough has risen you can remove the raisins from the water and add to the dough together with the almonds. Knead through the dough to make sure they are well divided.
The dough will remain sticky and wet so that is not really easy to do. The most important thing is that they are well divided through the entire dough.
You can now make the almond paste to fill the sandwiches with later. Mix the rest of the honey (100 millilitres) with the almond flour in a small bowl.
The easiest way to do this is by using a fork. Keep mixing until it becomes a crumbly dough and a sticky almond paste mixture.
Lay a piece of baking paper on a baking tray and make piles of dough. You can make them as big as you like. Cover with a layer of almond paste, as thick as you like.
Because the dough is really sticky, it is not easy to roll it into a sandwich. It is best to add another layer of dough as a top and to close the edges. Continue until you are out of dough, you can make approximately 4 sandwiches with this amount of dough.
Bake the buns for 30 minutes in a preheated oven. Pay attention that the baking time may differ per oven. Let them cool down and you can enjoy these delicious raisin sandwiches, also very nice with some dairy butter on them.
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