Jamaican Easter (Stout) Bun - Vegan
Bun and cheese is a must for Easter in Jamaica. This vegan version ensures no one is left out of the deliciousness.
Ingredients
For the flax egg:
- 1 tbsp Flaxseed powder I use a coffee grinder to grind the seeds then measure what I need
- 3 tbsps Water
For the pot:
- 1 tbsp Molasses
- 2 tsps Browning
- 1/3 cup Honey, Maple or Agave (Honey gives the best flavour in my opinion)
- 1/2 cup Brown sugar lightly packed
- 1/3 cup Coconut oil
- 1 bottle Dragon Stout or Guinness Foreign Extra Stout
For the bowl:
- 3 cups All purpose flour* Spelt or blend of All-purpose, wheat etc
- 1/2 tsp Salt
- 2 tsps Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon I use Vietnamese Cinnamon, it's amazing!
- 1 to 2 tsps Mixed Spice for baking** store-bought or homemade
Add last:
- 1 cup Raisins soaked in wine overnight, drained
- 1/3 cup Glazed red cherries roughly chopped
- Optional: Zest of one orange
Optional:
- 4 tbsps Honey/agave/jam
- Water as needed
Instructions
- Preheat oven to 350F. Grease and flour or grease and line a 9x5x2 loaf pan*
Make the flax egg:
- Combine the ground flaxseed and water. Mix and allow to stand while measuring out the rest of the ingredients.
Prepare dry ingredients:
- In a large bowl, sift/whisk together all the dry ingredients. Set aside.
Prepare the wet ingredients:
- Combine molasses, browning, honey/agave, sugar and coconut oil in a small pot. Place over low heat, warming till oil is melted and sugar begins to dissolve.
- Remove from heat and pour in bottle of stout (stir while you pour as it will foam up)
Finish the batter:
- Make a well in the centre of the dry ingredients and add the flax egg followed by the wet ingredients from the pot.
- Stir a couple of times then add the raisins and cherries.
- Mix well to combine but don't overmix.
- Pour prepared batter into pan and excess into a small tin or muffin tin for samples.
- Place pan in oven and bake at 350F for 30 minutes.
- After 30 minutes turn the temperature down to 325F.
- Check the bun and cover with foil so the top won't be too dark by the time the bun is done.
- Bake for an additional 15 to 25 minutes or until a skewer inserted in the center comes out with only a few crumbs.
- Remove from oven and let cool in pan for at least 15 minutes before moving to a cooling rack.
Prepare glaze if using.
- Heat the honey/agave/jam with 2 tbsps of water and let simmer till it thickens slightly.
- Brush the bun with the glaze
- Once cool enough to handle. Wrap the bun in plastic wrap to keep the moisture in while it cools completely.The bun will taste even better the second day but it can be hard to resist cutting it warm!
Notes
Recipe Notes:
*I use unbleached all purpose flour.
**The homemade spice mix is very potent due to the spices being freshly ground. You may want to use a little less in that case. If you buy a store-bought mix, give it a whiff and decide whether you want to use a little less or the full 2 tsps.
***Fill your pan 2/3s full especially if using the spelt flour which has a tendency to overflow. Whatever batter remains can be used to bake a muffin or sample size bun.
***Fill your pan 2/3s full especially if using the spelt flour which has a tendency to overflow. Whatever batter remains can be used to bake a muffin or sample size bun.