This recipe was shortlisted in the Pure Bake Dairy Free contest. Sadly we didn’t win, but T is glad – he not only loved the buns, but doesn’t have to deal with even more kitchen gadgets avalanching from the cupboards every time he opens them ;). They are free from gluten, dairy and egg. If you fancied a vegetarian or vegan version it would work well with soya mince or cubes of pumpkin instead of the chicken.
I used A’s ‘giraffe’ soya milk in the bread mix, which made them a tiny bit sweet and richer, almost like an enriched dough. The perfect complement to Moroccan spices. Yum!
Moroccan Spiced Stuffed Buns
For the filling:
- 1 small white onion, finely chopped
- 1 tsp grated ginger
- 1 clove garlic, crushed
- 1 red chilli, finely chopped
- 300g chicken mince
- 1 large carrot, grated
- 1 tbsp tomato puree
- A large handful of dates, chopped
- A large handful of almonds, chopped
- 1 tsp ras-el-hanout
- Olive oil for frying
For the buns:
- 300g gluten free bread flour (I used Bakels Artisan Bread Mix)
- 270ml sweetened dairy free milk
- 1 tbsp olive oil
- 7g/1 sachet: dried bread yeast
- A little more dairy free milk to glaze, and 1tsp cumin seeds to top
- First, make the filling. Boil a kettle and pour enough water on the dates to just cover. Whilst they soak, heat a little olive oil in a pan on a medium heat. Add in the onion, garlic, ginger and chilli, and fry gently until soft and aromatic.
- Add in the mince, ras-el-hanout, and tomato puree, and continue to fry until browned.
- Stir through the carrot, dates (with their water) and almonds, and simmer until the water has evaporated and the mix has come together a little. Turn off the heat and set to one side.
- Now prepare the dough. Gently warm the dairy free milk with the spread until it has melted, and the liquid is tepid (not too hot or it will kill the yeast!)
- Add to a mixer with the flour and yeast, and mix until it has come together in a sticky, but pliable dough.
- Prepare a baking tray, and divide the dough into eight. Flatten each piece in your hand, and place 2-3tsp of the filling in the centre. Bring the edges together, and pinch to fasten. Place each bun fastened-side down on the baking tray. Any leftover filling can be kept in the fridge.
- When all are made, cover with oiled clingfilm and place in a warm place until doubled in size (about 30-40 minutes). Then brush a little dairy free milk on each, and sprinkle with cumin seeds.
- Preheat the oven to 200˚c (fan), and bake the buns for 20-25 minutes, until golden brown. Allow to cool under a clean tea towel.
- The buns can be kept in the fridge and reheated for 1 minute in the microwave, or 10-15 minutes in the oven.