There is something about baking fresh buns, scones, muffins or bread for breakfast that makes everything better. I especially love coming up with versatile recipes that can be eaten as breakfast, or simply enjoyed with a nice cuppa.
This one combines two of my favourite things: chocolate and fruits. Couldn’t possibly go wrong, right? They are super easy to make and the perfect addition to your afternoon tea.
Here they are, just about to get in the oven:
Here’s how you can make them (yes, it’s THAT easy):
- 1 chia egg 1 tbsp ground chia with 3 tbs water
- 3/4 cup unsweetened vanilla oat milk or plain oat milk with 1/2 teaspoon of pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/4 cups brown sugar or coconut sugar
- 1/2 tsp salt
- 6 tbsp vegan butter room temperature not liquid
- 1/4 cup vegan chocolate chips
- 1/3 cup frozen raspberries
Preheat oven at 400 degrees F. and line a baking tray with parchment paper
Prepare chia egg in a bowl (by combining 1 tbs of chia along with 3 tbs of room temperature water). Once well combined, add oat milk to it and set aside
In a separate bowl, combine all dry ingredients
Add vegan butter to dry ingredients and combine well with a fork until only a few small bits remain
Stir the chia mixture once again and add it to the dry ingredients gradually, while stirring with a spoon
Add in the vegan chocolate chips and mix well
On a floured countertop, turn out and knead briefly before separating it into 6 equal parts.
Add a bit more flour to your countertop and turn out each bun until you to obtain 6 smooth balls of dough about 1 inch tall
Top with the frozen raspberries, spreading them evenly
Transfer them all to your line baking tray and bake for 20-22 minutes, until golden and well cooked inside