Coconut Rolls (Buns)

3. January, 2009

These rolls are my all time favourite and I love the mild taste of coconut. It is far from overpowering so you can actually enjoy this bread with anything from mild cheese to pesto. I first tasted bread with coconut in a health food restaurant in Iceland called Grænn Kostur (Green Option) and it is my favourite place to eat. This is an adaptation from their recipe.

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One of my favourite bread rolls, I absolutely love them

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This recipe is:

Egg free
Nut free but includes seeds/oils from seeds

This recipe is easy to make:

Lactose (dairy) free

Coconut Rolls (Buns)

Makes 10-12 rolls

Ingredients

500 grams (17½ oz) spelt flour
4 teaspoons aluminium free and gluten free baking powder
1 teaspoon salt (Himalaya or sea salt)
100 grams (3½ oz) desiccated coconut
100 grams (3½ oz) sunflower seeds (optional)
200 millilitres (7 fluid oz) hot (freshly boiled) water
200 millilitres (7 fluid oz) buttermilk, yoghurt or soy yoghurt
1 teaspoon agave nectar or honey

Preparation

Mix together 500 grams spelt and 4 teaspoons baking powder into a big bowl.
Add 1 tablespoon salt, 100 grams desiccated coconut and 100 grams sunflower seeds (if used) and mix lightly with a large wooden spoon.
In a small bowl, combine the 200 millilitres buttermilk and 1 teaspoon agave nectar.
Pour the buttermilk mix into the spelt mix.
Pour the 200 millilitres hot water carefully into the mix and fold carefully with a large wooden spoon. Let the dough cool for 5 minutes.
The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.
Knead very lightly (for a couple of seconds).
Place baking parchment on a baking tray measuring 40x40 centimetres (16x16 inches).
With your hands, form 10-12 rolls and place on the parchment. The rolls should be similar to a small apple in size.
Bake at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6, for 25-30 minutes.
Cool on a wire rack.

Tips

You can use standard baking powder instead of the aluminium free and gluten free baking powder.
You can use yoghurt or quark instead of buttermilk.
You can use almond milk, oat milk, rice milk or standard milk instead of buttermilk. If you do so ensure you mix it with a little lemon juice (1 tablespoon per 500 millilitres).
You can freeze the rolls when cooled and warm up for later.
You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.