50/50 cardamom buns

Cardamom buns cooling down on a rack

I loosely followed this recipe from Felicity Cloake, but either I didn’t have enough of some of the ingredients or didn’t want to sacrifice an egg for painting. So I did a few replacements and alterations, detailed below.

The results are surprisingly good, given it’s the first time I made these. The flavour is spot on, exactly what I want from a cardamom bun. They are moist and buttery enough, and the slightly coarser texture from the wholemeal flour wasn’t really in the way, with all that is going on, as there are already the big cardamom seeds interrupting any pretence of smoothness in the dough.

Also, since they have whole grains rather than being 100% refined flour, they are totally healthy 😆 (just ignore the sugar, and maybe the butter, eh??) 🥦🥬🥒

Cardamom buns cooling down on a rack
Cardamom buns cooling down on a rack
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A happy accident: freadafels (falafel buns)

Freadafels (Falafel buns)

I was trying to make flatafels, but using yellow peas instead of chickpeas.

Yellow peas, we found out in another attempt to make hummus with them, are sour if you just soak them but don’t cook them. So this time I had soaked and cooked them in the pressure cooker, but it seems that I went a touch overboard with them, and they were too soft. Borderline mushy. Ew.

To make things worse I also blended them in the food processor, as I was sort of just following the normal recipe for falafel.

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