Blueberry Yeast Buns (Jagodzianki)

Yeast Blueberry Buns are they healthy or are they not? 

It's a big generational debate whether yeast cakes and buns are good for us. Older generations in Poland consider them healthy. And they have a point - as yeast desserts in Poland are typically low in sugar, partially because yeast grows by consuming sugar and turning it into CO2 that creates the fluffy texture. And partially because we often add fruits that add natural sweetness.  However, these cakes and buns usually contain white four that is not exactly a health food. So I think it is a break-even! 

Ingredients

Makes: 16 buns

Yeast Dough

• 1 tbsp dry yeast
• 250 g milk of choice 
• 50 g sugar
• 2 egg yolks
• 200 g flour
• 100 g butter
• 0.5 tsp vanilla extract/paste (optional)
• 1 egg yolk (optional)

Blueberry Filling

• 350 g blueberries (both high bush and wold work well), washed
• 25 g potato or corn starch (it helps prevent dense, gluey streaks around fruits)
• 20 g sugar 

Instructions

1. Mix dry yeast with 2 tbsp warm water (37c). Let it sit for 5-10 min until you see foam forming on the top.

2. Warm up milk to about 37c. 

3. In the blender add warmed up milk, yeast, sugar. Blend it up and let it sit for about 5 minutes.

4. Move items to a dough mixing machine or a bowl, add flour, eggs yolks, butter, vanilla extract and mix until it is well combined. 

5. Move the dough mixture to a bowl and cover with a cloth. Let it sit for 60-90 minutes to rise.

6. Heat the over to 200c/400F.

7. On a lightly floured surface place the dough. Divide the mixture into 16 pieces and gently flatten each one out. Cover with a cloth and let them sit for another 20 min.

8. In a meantime, in a separate bowl mix whole blueberries with starch and sugar. Let them sit.

9. Take 16 pieces of the dough, flatten them so you can add about 1tbsp of blueberry filling. Close them like you would empanadas or pierogi and form little rectangles.

10. Prepared buns place on a baking sheet and cover with a cloth. Let them rest for another 30 minutes or until the over is warmed up.

11. Before baking you can brush each bun with egg yolk, if desired.

12. Bake for 17-20 minutes until lightly brown.

13. Let them cool off for about 15 minutes (the filling gets very hot!).

14. Enjoy them as a snack, breakfast, or a dessert.

15. If you tried this recipe - share it and tag @healthywithjoanna

Vegan Banana chocolate chip muffins

 It is September and kids are going back to school tomorrow. For us parents it is a tough time as we need to prepare nutritious meals that kids will eat and at the same time pack some nutrition that will help them thrive in school. 

This year I decided to do a series of posts dedicated to back to school recipes. I will be covering snacks and lunches that my son will be taking with him to school.

Today I baked vegan banana chip muffins. Muffins area great snack that most kids love. This provides us parents with an ability to sneak few extra valuable nutrients.

Ingredients:

2 cups of all purpose ancient whole grain flour 

2 ripe bananas 

3 dates

2 tbsp flax seeds, milled

3 tbsp hemp hearts

Handful of chocolate chips 

3-4 tbsp of brown sugar

1 tbsp baking powder

1 tsp baking soda 

Pinch of sea salt

1 tsp vanilla bean paste

Steps:

1. Place milled glazed with water and set aside for a 2-5 minutes

2. Blend bananas, hemp hearts, and dates with half a cup of water until smooth

3. Mix all ingredients except chocolate chips in a large bowl. I usually mix them by hand with a spoon. Add more water as needed - approx 0.5 cup. Let it rest for 5-10 minutes. 

4. Preheat the oven at 375F.

5. Add chocolate chips to the muffin mix. 

6. Divide the muffin mass into muffin forms. Bake at 375c for 25-30 minutes. 

7. Let muffins cool off for at least 5 minutes so they come out if the form easily and you don’t burn yourself. 

Why I used selected ingredients?

I use whole grain ancient flour as it contains more nutrients, including gut benefiting fibre.

Hemp hearts in the recipe act as added fat replacing butter. However, my primary reason is extra protein that most baked treats are deprived of. 

Flax seeds are replacing egg and butter in my vegan recipes. Also, they are a great source of omega 3 and fibre. 

Bananas and dates are used in this recipe to help reduce quantity of added sugar. Both fruits are a great source of potassium that does not exist in refined sugars. 

Chocolate chips - I use semi-sweet Made Good brand as they clean ingredient and not excessive amount of added sugar. 

Muffin forms: I have been using Tchibo silicone forms for 7 + years and love them. I find removing muffins from them is very easy and barely ever I have issues with muffins sticking to them.