Pumpkin Swirls with Maple Tahini Drizzle

I have been laying low for a couple of weeks, glued to my laptop and job-searching sites, keeping a low profile and hiding from Mother Nature. We have been experiencing a rather wet patch this November. Miserable days of lashing rain, and howling winds. Getting cosy under a blanket, in the safety of our little steel shell. Our boat does a good job of keeping out the elements, staying solid and warm against the nasty weather. Soon, these blustery days will turn chillier, the fire will roar 24/7, and we will be counting the days until warmer times. For now, cosy afternoons with tea and swirls.

I’ve teamed up with Harriet from Harriet Emily to bring you some warming, comforting treats for these gloomy days. As we are both from the UK, we know all too well that sometimes, wet autumn days can take their toll. These recipes are designed to keep you going through these days, a little pick me up, from us to you. Harriet’s blog is filled with delicious, nutritious treats that make my mouth water every day. Head over to her site to see her gorgeous Spiced Butternut Squash Wedges.

I feel like I’m a little late to the pumpkin party. This post should have probably gone out around Halloween. I’m not a big fan of Halloween, so it’s here now. Pumpkin spiced everything hits our shelves for a couple of months of the year. It signals autumn. It also signifies the start of the festive season. The count down to mince pies and mulled wine. One of my favourite seasons. I cook with pumpkin (and squash) all year round. Autumn brings an abundance of varieties; kabocha, spaghetti, butternut, I could go on. Gimme pumpkin every day and that’ll be swell. I brought some pumpkin butter back from New York. Oh my gee it’s delicious. It’s been a breakfast staple since we got back. It’s lightly spiced and works so well in these little swirls. These are slightly dense, they remind me of eating fig rolls on the kitchen worktop after school, watching my mum make our dinner. Slightly dense, packing flavour. Perfect afternoon snack addition.

PumpkinSwirl3

PumpkinSwirl2

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Pumpkin Swirls with Maple Tahini Drizzle (v)

INGREDIENTS

125g wholemeal spelt flour
400g wholemeal bread flour
25g coconut sugar
1 pack fast action yeast
225ml nut milk (I used homemade almond)
1 tablespoon coconut oil
1 flax egg (3 tablespoons of water + 1 tablespoon ground flax – mix and leave to thicken for 5 mins)
½ teaspoon salt
1½ teaspoon pumpkin spice mix
3 tablespoons pumpkin butter

Maple Tahini Drizzle

3 tablespoons tahini
3 tablespoons maple syrup

 

METHOD

Preheat your oven to Gas Mark 5 / 190 C

In a bowl, combine the flours, sugar and salt.

In a saucepan, gently heat the milk and coconut oil. Once warm, and when the coconut oil has melted, stir in the yeast. Leave to sit for 5-10 mins until the mixture starts to become frothy.

Pour the yeast mix into the bowl, and mix to form a dough. Tip the dough out onto a floured surface and knead for 5-10 mins. You want the dough to be elasticated and smooth / shiny.

Leave the dough to rise, in the bowl covered with a clean, damp tea towel, for 30 mins in a warm spot.

Once the dough has risen slightly, roll it out onto a floured surface. You want to make a loose rectangle, about ½cm thick. Keep lifting the dough to make sure it doesn’t stick to your worktop.

Spread the pumpkin butter evenly all over the dough.

Roll the dough lengthways into a tight long sausage shape.

Cut the dough in half, then in half again, repeating until you have 8-12 swirl sections. Tip; I used dental floss to cut the dough, as it avoids squashing the roll. A cheese wire would also work!

Arrange buns, with the swirls facing up, on a greased baking tray. Leave them to rise for 20 mins (or longer if you require a fluffier bun, I like mine slightly dense)

Bake for 20 mins, until lightly golden.

While they are baking, make your maple tahini drizzle. Combine both ingredients in a jar, and mix well. Drizzle over hot buns.

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Chocolate Almond Swirl Buns

December always seems to make people reminisce. Look back on the year they’ve had, the highs and lows, proud moments and memories. Nostalgia and the festive season seem to go hand in hand.

I was thinking about a family holiday we had back in April. 10 of us down in Cornwall for a week, in a beautiful house overlooking the sea. Days spent walking the coast, and exploring little seaside villages. This reminded me of some gorgeous organic flour I bought from a local bakery there. They had the most amazing array of breads and buns. All shapes and sizes.

Chocolate Almond Swirl Buns

After a quick rummage through our (sadly very disorganised) cupboards, I found this beautiful whole-wheat flour sat at the back. This was not a flour to waste sitting in a dark cupboard.

Oh no, this was a flour to share, to create something everyone would want a piece of.

We knead to talk about these buns.

These buns call for the Chocolate Almond Butter I wrote about a few days ago. They are a great item for the festive season, fun to make and even better to share with loved ones, while swapping memories of the year, over a nice mulled wine.

Chocolate Almond Swirl Buns

Chocolate Almond Swirl Buns with Cashew Cream Icing

Makes 8-10 buns

INGREDIENTS:

For the buns
500g organic whole-wheat flour (substitute for any gluten-free flour if needed)
1 pack fast action yeast
70g unrefined light brown sugar
1 egg
200ml almond milk
1 tablespoon coconut oil
½ teaspoon salt
1 teaspoon cinnamon
½ nutmeg
270g Chocolate Almond Butter
For the icing
200g cashews (soaked for 3-4 hours or overnight)
2 tablespoons agave or maple syrup
2 tablespoons water (add more if necessary)

METHOD

Preheat the oven to Gas Mark 5

Slowly heat the milk and coconut oil together in a pan. Remove from heat as soon as you see bubbles forming at the side of the pan.

In a bowl, combine the flour, sugar, spices, yeast and salt. Add the egg, and milk/oil mixture and mix well. Start to knead the mixture with your hands until everything has combined.

Tip onto floured work surface and knead for 5-10 mins, until the dough is slightly shiny and smooth. Alternatively mix with a dough hook in a stand alone mixer.

Cover the dough with a warm, damp cloth and leave to rise somewhere warm for 25 mins.

Once the dough has risen, tip out onto a floured work surface.

With a rolling-pin, roll out the dough into a rectangle, about ¾ centimetre thick.

Spread your nut butter all over the dough, right to the edges.

Tightly roll up the dough and pinch the ends to seal. Cut your roll into 9 even pieces.

Place, cut side up, in a lightly greased baking dish.

Cover again and leave to rise for a further 30 mins.

Once risen, bake in the oven for 20 mins.

 

Cashew Cream Icing

Rinse soaked cashews well.

Add to blender or food processor with the agave and water.

Blitz until smooth, add more water if needed.

Refrigerate for 1 hour. The longer you leave it in the fridge, the thicker it will become.

 

Drizzle on warm buns and enjoy.

Chocolate Almond Swirl Buns

Chocolate Almond Swirl Buns