My daughter recently requested homemade buns, I made her a batch of these deliciously soft buns using my favourite homemade bun recipe. I have never shared it before because when I make it I never use a recipe, I just add the ingredients and hope for the best. That probably sums up my cooking style to be honest. Yikes!
But this time as I made them I actually wrote the recipe down, now she can make them herself when ever she feels like it.
The simple act of making your own bread from scratch is rewarding and often therapeutic.
You can’t rush the process, and it’s ideal for those of us who need to slow down and be in the moment. I find every time I made bread from scratch my children end up a the table with me, chatting away and helping to mould the dough into buns.
My daughter brushed a little milk on the top of each one and pressed a sprig of fresh rosemary into each one before they went into the oven. The rosemary makes the buns fragrant when cooking, and the milk helps to achieve that warm golden top.
I always sprinkle a little bit of pink salt over the tops too, which just adds to the flavour.
My Favourite Homemade Bun Recipe
4 tsp active dried yeast
1 tbsp honey
1 tbsp oil
2 cups tepid water
5 cups of plain white flour
Optional: herbs, a little milk, and pink salt
1 – In a large bowl add the water, honey and yeast. Stir gently and set aside somewhere warm (not hot) to activate.
2 – Once the yeast is fluffy you can add the oil and flour. Mix in the flour and the use your hands to knead the dough. If you haven’t kneaded dough before just Google a short video and you can’t go wrong. Knead the dough for around 5 minutes. Add a little extra flour to the table and your hands if it all gets a bit sticky.
3 – The dough is ready to set aside in a floured bowl once it is well kneaded and shiny on top. Leave to rise somewhere warm for at least 2 hours. I leave mine for around 5 hours in the hot water cupboard, and even overnight at times.
4 – Once it has doubled in size you can knead it slightly again and then form into buns. Pop these onto a floured tray, add a brush of milk, any herbs and a pinch of salt to each one, and set aside for another 30 minutes.
5 – Preheat the oven to 180C.
6 – Bake in the oven for 15-20 minutes, or until lightly golden on the tops.
Enjoy with a bowl of soup of just on their own with homemade herb and garlic butter.
Once you get used to making bread from scratch it becomes something you do without even thinking about it, let me know how you go with this recipe and remember to add your own herbs, salts and even some garlic if you like.
You are going to think this is a bit crazy, but I almost don’t want to share my herb and garlic salt recipe because it’s become my secret ingredient to so many meals.
I love getting that ‘Oh yummy, what did you put in here’ reaction when I make a simple meal of mushrooms on toast. But it wouldn’t be fear to keep it all to myself, when there are families who could be enjoying it as much as mine. All I ask in return is to let me know what you used it on, I love hearing your cooking stories.
There is nothing like this salt out there!
It takes just a few minutes to make, especially if you buy your salt already ground, and results in a delicious fragrant salt for coating steak and chops. Try it over your next roast lamb or even a sprinkle in scrambled eggs and taste the difference it makes. YUM!
Homemade Herb & Garlic Salt
• 120 g pink Himalayan salt ground
• 3 tsp dried sweet basil
• 2 tsp garlic granules
• 2 tsp dried oregano
• 2 tsp dried sage
• 1 tsp dried chives
1. Simply mix the salt, herbs and garlic together and pop into a glass jar.
2. You can use this salt to season meat before cooking to add a delicious flavour infusion. If you love easy prep, you will also love my Creamy No Egg Aioli, it’s another popular addition at our house.
Gift Idea: This salt popped into a small glass jar makes a wonderful gift for friends and family too.
Blueberries are my favourite berry, and are ideal for my energy smoothie. They are bursting with antioxidants and just so versatile. My kids will eat frozen blueberries like sweets so I try and buy the organic brand to get chemicals down. Stock up on them while they are on special and store in the freezer till needed.
You can literally see the goodness!
Blueberry are an energy giving superfood that fuel the mind and body! Try and eat a handful of blueberries every second day.
Make sure you soak the almonds first, overnight if you can with a pinch of sea salt, this helps them to soften and turn into an almond milk without the need to make your own almond milk before hand.
Another reason to soak nuts:
Soaking nuts also helps them to be easily digested and breaks down the process of hibernation that the nut has undertaken in order not to sprout until conditions are right. This is how I explain to my kids the reason behind soaking nuts, if you want a more detailed explanation make sure you give it a google, or look out for my upcoming post on how and why to soak nuts.
Right now we have a handful of soaked nuts, lets make a mouth watering energy smoothie!
Blueberry Chia ENERGY Smoothie
1/2 cup blueberries (Frozen)
1/2 cup soaked almonds
1 tbsp chia seeds (Soak these for at least 1 hours before adding to the smoothie).
1 large ripe banana
Squeeze of lemon or lime juice if you have it on hand.
Whizz all the ingredients together really well and enjoy.
Makes one large or two small smoothies.
Check out my delicious Strawberry Smoothie, it’s gluten and dairy free too! Tell me below, what’s your favourite berry right now?
It’s freezing cold here, and it’s been raining for …of you know…just the last 7 days!
And with the school holidays we have had extra kids popping in to play with our kids, and today everyone became a bit CRAZY and decided to run up and down the hallway making nosies that would be better off made…oh I don’t know…at someone else’s house!
As a calm down activity we made a delicious batch of pancakes, using the last banana and a handful of frozen blueberries.
I wondered how they would taste to the group of kids visiting as they aren’t gluten and dairy free kids. BUT no one noticed and they all asked for seconds.
GREAT!!! I love a recipe that is for everyone!
I love this recipe, it is dairy, wheat and gluten free so you don’t get that heavy foggy feeling like you do after eating regular pancakes. Plus They are really low sugar, I just used a little coconut sugar as a sweetener along with the banana, because we were just eating them plain with out a topping.
You could leave the coconut sugar out, and just have them with a little honey or berry jam. The blueberries give these pancakes a delicious pop of flavour, and the would be just as good served cold in lunch boxes…if they last that long!
Gluten Free Blueberry Pancakes
2 beaten eggs
1 mashed ripe banana
1 cup of almond or rice milk
2 cups of rice flour (I used brown rice flour)
2 tbsp coconut sugar (you could use honey)
2 tsp baking powder (gluten free)
3/4 cup frozen blueberries
- Heat a pan on the oven top with a little coconut or olive oil.
- Beat eggs in a large bowl and add the mashed banana.
- Add milk, sugar, and flour with the baking powder.
- Stir well until thick and creamy.
- Add the blueberries and stir through gently so they don’t make the mixture too blue.
- Pop large tablespoons of the mixture into the pan and cook for around 4 minutes, or until the bubbles start to pop on the pancakes.
- Flip over and cook the other side for around 2 minutes.
Makes around 16 small pancakes.
Serve warm with sliced banana and a little honey or cold with berry jam.
If you enjoyed this recipe LET ME KNOW BELOW, and check out my delicious recipe for Gluten Free NO BAKE PROTEIN BARS
Don’t forget you can still grab my REAL FOOD SNACK eBook –
Packed with budget friendly snacks for a healthy mind and body.
Dairy Free Strawberry Smoothie Recipe
This is one of my favourite smoothie recipes and it makes a great base for other smoothies. It doesn’t contain any banana which is helpful for those days when the kids have raided the fruit bowl and your supplies are low….pretty much daily at our house!
It is not only dairy free and vegan friendly but this dairy free strawberry smoothie recipe works without expensive nut milks, PLUS you don’t even have to make your own nut milk.
By soaking a handful of almonds the night before you activate them. This makes them easily digestible and soft enough to turn into a yummy nut milk just by whizzing it well with the the other ingredients.
It also helps keep in the extra fibre than can be lost when putting nut milk through a sieve.
Dairy Free Strawberry Smoothie Recipe
1/2 cup of well soaked almonds
600mls water (or you can use coconut water if you have it handy)
1 cup of frozen strawberries (use other berries if you have them and don’t have strawberries, but they may not make it as sweet).
A good squeeze of lemon (I used 4 drops of my doTERRA lemon essential oil)
Simply whizz all ingredients really well. I pop mine into my Blitz 2 Go and whizz for 30 seconds 3x.
These delicious and refreshing smoothies go really well with my Easy Soft Peanut Butter Cookies – these are dairy free too are whipped up with only 4 ingredients!
Remember: If you would like more recipes that are dairy free and easy to make let me know. I have lots of yummy and nourishing recipes that I am happy to share with those wanting to make healthy changes to their lives.
In the meantime I hope you enjoy this recipes as much as we do at our house! Jamie x