WW-Friendly Pumpkin Buns
Makes 9 at 4sp each
For the bread dough:
250 g bread flour
15 g caster sugar
2 g salt
3 g
80 ml almond milk
100 g pumpkin puree
15 g I Can't Believe It's So Good And Light
For the filling:
300 g pumpkin puree
30 g NKD Living Erythritol Gold
30 g I Can't Believe It's So Good And Light
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/16 tsp ground cloves
9 pieces of kitchen twine/cotton, 90 cm each, soaked in oil
Make the filling:
Heat up all the filling ingredients in a saucepan until the butter has melted and everything is well mixed. Leave to cool and divide into 9 portions. Wrap each of these portions up in clingfilm to make 9 filling balls and chill in the freezer.
Make the bread:
Put the bread flour, sugar, salt, yeast, almond milk and pumpkin puree in a bowl and mix until combined. Slowly incorporate the I Can't Believe It's So Good And Light whilst kneading for about 20 minutes until the dough becomes smooth and elastic. Form a ball with the dough.
Place the dough in a lightly greased mixing bowl, cover with cling film and let proof in a turned off oven that has a pan of boiling water in the bottom of it, until it has doubled in size (approximately 1 hour).
Remove the dough from the bowl and knock back (knead to remove the gas bubbles). Weigh the dough and divide into 9 equal portions (mine were about 50 g each). Roll each dough into smooth balls, cover with cling film and rest the balls for 10 minutes.
On a lightly floured work surface, flatten each dough ball into a round disc, using your fingers to squash out any trapped air as you flatten the dough. Take your pumpkin filling out of the freezer and out of the cling film and wrap each filling ball in the dough discs. Pinch and seal the seam.
Wrap the oiled cotton strings around the dough balls to form 8 segments. You do not have to wrap these tightly.
Place the balls seam side down on lined baking trays, giving them room to expand. Cover with cling film and leave the dough to proof for the second time for about 40 minutes, or until doubled in size.
Bake in a pre-heated oven at 160 deg C, fan assisted, for 20 mins or until golden brown. You can cover the buns with baking paper lids towards the end of baking if they brown too quickly. Remove from the oven and transfer to wire track to cool a little.
Remove the cotton string before eating. I decorated mine with edible gold glitter and made stalks from tomato vines. (I was going to use Matchmakers ;-) )
Enjoy!
Saturday 12 October 2019
Sunday 6 October 2019
GBWO, Week 6, Dessert Week: Verrines
WW-Friendly Verrines
Serves 4 (I used small wine glasses, if such a thing exists!), 6 sp (4 sp without the sable biscuit, but still including the chocolate)
Mango compote
100 g mango chunks
40 g finely diced mango (set 5 g aside for the topping later)
MyProtein mango FlavDrops (optional)
1 tsp lemon juice
1 tbsp NKD Living granulated erythritol sweetener
2 g powdered gelatin
Put all the mango compote ingredients into a saucepan (except for the 40 g of diced mango and the powdered gelatin) and heat gently until the mango is soft. Blitz or mash to a smooth puree (I used a hand blender), sprinkle the powdered gelatin on top and let it dissolve before stiring. Stir through 35 g of the diced mango into the mixture, then divide evenly into the four glasses. Let set.
Coconut panna cotta
70 ml boiling water
8 g powdered gelatin
123 g silken tofu
56 g NKD Living Naked syrup
245 ml Alpro coconut milk drink
zest of 3/4 lime
1 tsp vanilla extract
Disslove the gelatin in the boiling water and set aside. Blitz the remaining ingredients in a food processer (I used my Ninja). Transfer to a bowl and stir in the boiling water/gelatin mix. Stir gently as to not create too many bubbles. Divide evently into the four glasses, on top of the mango compote. Let set.
Raspberry jelly
The jelly layer is just no added sugar raspberry jelly made to instructions. Pour on top of the panna cotta layer.
Streusel
20 g I Can't Believe It's So Good and Light
20 g NKD Living Erythritol Gold
20 g plain flour
10 g dessicated coconut
zest of 1/4 lime
Blitz together all the ingredients to form a dough. Wrap in cling film and freeze for 30 min. Grate the dough over a baking tray lined with baking paper and spread out the gratings. Bake for 7 minutes on 180 degrees fan oven until golden. Leave to cool. Divide beween the four glasses. You can add further chopped mango to this later and a mint leaf, but I forgot.
Sable Biscuit
50 g I Can't Believe It's So Good and Light
70 g plain flour
25 g NKD Living granulated erythritol
Blitz together the ingredients to form a dough. Wrap in cling film and chill for 30 minutes. Roll out to a thickness of about 2 mm on a floured surface. Cut out at least four rounds (I used a 7 cm cutter) and chill again for 30 minutes. Bake until golden at 160 degrees C fan assisted. Allow to cool on a wire rack. Balance on top of the glasses.
Top the biscuit with dark chocolate (I used Chocologic no added sugar dark chocolate giant buttons) and raspberries (I only had blackberries).
Serve and enjoy!
Serves 4 (I used small wine glasses, if such a thing exists!), 6 sp (4 sp without the sable biscuit, but still including the chocolate)
Mango compote
100 g mango chunks
40 g finely diced mango (set 5 g aside for the topping later)
MyProtein mango FlavDrops (optional)
1 tsp lemon juice
1 tbsp NKD Living granulated erythritol sweetener
2 g powdered gelatin
Put all the mango compote ingredients into a saucepan (except for the 40 g of diced mango and the powdered gelatin) and heat gently until the mango is soft. Blitz or mash to a smooth puree (I used a hand blender), sprinkle the powdered gelatin on top and let it dissolve before stiring. Stir through 35 g of the diced mango into the mixture, then divide evenly into the four glasses. Let set.
Coconut panna cotta
70 ml boiling water
8 g powdered gelatin
123 g silken tofu
56 g NKD Living Naked syrup
245 ml Alpro coconut milk drink
zest of 3/4 lime
1 tsp vanilla extract
Disslove the gelatin in the boiling water and set aside. Blitz the remaining ingredients in a food processer (I used my Ninja). Transfer to a bowl and stir in the boiling water/gelatin mix. Stir gently as to not create too many bubbles. Divide evently into the four glasses, on top of the mango compote. Let set.
Raspberry jelly
The jelly layer is just no added sugar raspberry jelly made to instructions. Pour on top of the panna cotta layer.
Streusel
20 g I Can't Believe It's So Good and Light
20 g NKD Living Erythritol Gold
20 g plain flour
10 g dessicated coconut
zest of 1/4 lime
Blitz together all the ingredients to form a dough. Wrap in cling film and freeze for 30 min. Grate the dough over a baking tray lined with baking paper and spread out the gratings. Bake for 7 minutes on 180 degrees fan oven until golden. Leave to cool. Divide beween the four glasses. You can add further chopped mango to this later and a mint leaf, but I forgot.
Sable Biscuit
50 g I Can't Believe It's So Good and Light
70 g plain flour
25 g NKD Living granulated erythritol
Blitz together the ingredients to form a dough. Wrap in cling film and chill for 30 minutes. Roll out to a thickness of about 2 mm on a floured surface. Cut out at least four rounds (I used a 7 cm cutter) and chill again for 30 minutes. Bake until golden at 160 degrees C fan assisted. Allow to cool on a wire rack. Balance on top of the glasses.
Top the biscuit with dark chocolate (I used Chocologic no added sugar dark chocolate giant buttons) and raspberries (I only had blackberries).
Serve and enjoy!
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