Kanelbullar has always been something I’ve admired from afar, primarily for its beautiful twist. Aren’t they like the more understated, simple-but-elegant version of its American cinnamon roll cousin? In this recipe, the primary spice is cardamom instead of cinnamon, and it perfumes the dough subtly. It’s glazed twice, once before and once after baking, with a sticky runny spiced-glaze.
Be warned though, these are definitely not like cinnamon rolls in its ooey-gooey sweet goodness. I’d like to imagine these are a lot more breakfast friendly; they’re made with whole wheat flour and a modest amount of butter, they lack frosting, and are less sweet, and so overall it’s no longer a dessert masquerading as breakfast. I like that its primary focus is the spices– there’s no cream cheese frosting or icing that masks the true taste of cardamom or cinnamon, and you just get a very earthy, fragrant experience. Paired with a cuppa chai, and it’s like a warm hug from the inside.
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More blueberry recipes coming your way as we sadly bid farewell to the last of this season’s fruit. But in actuality, not really, since we can freeze them, immortalizing its peak summer ripeness. In other news, mention of “pumpkin spice” has already started, which is not okay in my book. I guess it should be, seeing as it’ll be September in a mere few days… but summer is my favourite season, which makes fall my least favourite by default. Fall is the Mondays of seasons. The back-to-school season.
I’ve been hiking loads and baking loads, so nothing new happening around here. Except these multigrain buns, of course…
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I’ll be running my first half-marathon TOMORROW (cue heavy gasping), and my superbly disciplined, nonexistent training regimen has left me *really* prepared. Actually, I’m pretty sure I developed shin splints from chronic never-stretching after running long distances, and my legs are getting payback at me, big time. I’ve also been preparing by eating really nutritious, healthy food, as evidenced by these buns (sigh). I should know better. So right now my body is nowhere near where I’d like it to be for Sunday, but I will sure as heck give it my best.
I’m counting on that marathon magic and adrenaline of having a zillion runners next to you. That helps too. Continue reading →
I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
I was lured by Averie’s
promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.