The idea behind this recipe came from a lovely reader who sent me an email suggesting making a Boston bun. I have to admit this is a dish I have never heard of before, but she was kind enough to explain it to me. A Boston bun is a large spiced bun usually containing mashed potato and raisins, served with a thick layer of coconut icing. It is most prevalent in Australia and New Zealand. Now I do not know about you, but this sounded incredibly interesting to me. I love trying out different foods that maybe initially sounds a bit odd (i.e Black Bean Brownies) and was therefore very excited to make this.
I intended to publish this recipe yesterday, however I was busy working on a quite different obsession of mine.
Yup, I was geeking out over Iron Man 3. Like you might have gathered by now, I am a complete nerd through and through. Whether it is Marvel, Lord of the Rings, Game of Thrones or Harry Potter, I am all over it. My bookshelf are a proof of this, and when I am not cooking up things in the kitchen or doing yoga, you can usually find me tucked under my duvet re-reading the entire A Song of Ice and Fire series. My little sister, who is two years younger than me, also happen to have the exact same interests (and she is a vegan too. Yay!) so we are always discussing the new nerd news. Which is why my sister, our friend and I have tickets to see the premiere tonight at midnight. Because of this, we spent the majority of yesterday watching all the Marvel films leading up to Iron man 3, and also making Stark Industries t-shirts. Sounds pretty awesome, right?… no? OK, I will go and fangirl somewhere else but seriously though, IRON MAN 3!
Gluten Free Vegan Boston Bun
makes 8 servings
- 2 cups dates
- 2 cup brown rice flour
- 1 cup buckwheat flour
- 1 cup coconut cream *
- 1 cup raisins
- 1/2 cup unsweetened plant-based milk
- 1/2 cup mashed potatoes
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- Preheat the oven to 180 degrees Celsius/360 degrees Fahrenheit. Place the dates, coconut cream, mashed potato and plant-based milk in a small food processor and pulse until well combined, scraping down the sides when necessary.
- Mix together all the dry ingredients in a large mixing bowl. Make a hole in the center, pour in liquid mixture and bring it all together, initially using a spoon and then your hands. Fold in the raisins and start kneading the dough for a couple of minutes. You might need to add in more flour in order to be able to shape the dough into a ball, so add that in if necessary.
- Press the dough into a spring-form pan (I used a small pie form instead) and bake in the preheated oven for 40-60 minutes, or until it has a nice golden crust and is firm on the inside. When it is finished, remove from the pan, spread the glaze on top and slice into eight pieces. Serve either warm or cold, preferably next to a nice cup of tea!
SUGAR-FREE COCONUT ICING
- 1 cup coconut cream *
- 1/3 cup unsweetened shredded coconut
- 1 tsp lemon juice
- Place the coconut cream and lemon juice in a food processor and pulse until you have a creamy paste. If necessary, add in a bit of water to get it completely smooth. Stir in the shredded coconut and spread this over the boston bun. If you place the bun in the fridge for 1 hour, the icing will firm up noticeably.
Additional notes (*):
Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream. You can use the left-over coconut water in the Boston bun as the unsweetened plant-based milk!