Over the Christmas holidays, the Allergy Brothers really enjoyed watching the CBeebies pantomime, Alice in Wonderland (For our overseas readers, CBeebies is a TV channel aimed at pre-schoolers; pantomime, however, is much harder to explain! It’s a theatrical show based on a traditional tale with songs, lots of audience participation, and cross dressing. This is considered to be perfectly acceptable family entertainment.). Alice in Wonderland has sparked an interest in jam tarts! Unfortunately, the boys can’t eat the free from jam tarts at the supermarkets so I improvised a jam bun. Luckily, this met with their approval.
Ingredients (makes 8 large buns):
Flour for dusting, sprinkling etc. (I used corn flour)
125g ground almonds
100g tapioca flour
1tsp baking powder
1tsp egg replacer
100g spread + a bit for greasing
2 tbsp milk (we used almond milk)
- Turn your oven on to 200C, 400F, Gas Mark 6. Grease a baking tray with some spread then sprinkle with some flour. Give the tray a good shake to cover it all with the flour and discard any excess flour.
- Mix together the ground almonds, tapioca flour, baking powder and egg replacer. Add in the spread. Rub in the spread into the dry ingredients until it looks like breadcrumbs.
- Stir in the sugar and the almond milk. At this point, you might lose the faith because the mixture looks sloppy and weird. Press on regardless.
- Use your hands to roughly shape ping pong ball sized pieces of dough. This will be messy. You are aiming for a flattened sphere shape. Use the back of a spoon to make an indentation for the jam. Fill the dent with jam. Make sure there is space around each bun as they will spread.
- Bake the buns for about 10 minutes until they have risen and turned golden brown. Leave them to cool on the baking tray for a while until they have hardened up enough to move to a wire rack. Be very careful as jam can easily burn you when it is hot. Definitely, don’t eat these hot from the oven!