This week, our Fresh Choice Nelson guest blogger, Paula, has some autumn cooking and baking inspiration for you. She’s also sharing a delicious recipe for low carb spiced fruit buns. Take it away, Paula!
The cooler weather and darker nights bring with them a very exciting time for food. Autumn produce has made its way into Fresh Choice Nelson with feijoas, tamarillo, figs, squash and nuts.
Soups are essential autumn cooking. Some of my favourite dinners include stews, casseroles and curries. Look in-store at the Inspire meal Bags for easy dinners in these categories. The Five Spice and Orange Beef Stew served on creamy cauliflower mash is perfect for these cooler nights. Find it in the product section at Fresh Choice Nelson. It’s also low carb, so perfect for those of us reducing our carb intake.
If you feel like some autumn baking, I have put together a recipe for spiced fruit buns, served with raspberry and chia jam and whipped cream. You could also slather them in butter! Serve for brunch or morning tea with some Sublime coffee.
This recipe is low carb and gluten free.
Low Carb Spiced Fruit Buns
Two grams carbs per bun. Makes 12.
- 2 1/2 cups almond meal
- 3/4 psyllium
- 4 tsp baking powder
- 4 tsp apple cider vinegar
- 1 1/2 cups boiling water
- 4 eggs
- 2 tsp cinnamon
- 1 tsp cloves
- 2 tsp cocoa powder
- 4 Tbsp sweetener (I use sweetnz classic blend. Find it in the baking aisle at Fresh Choice Nelson)
Mix the dry ingredients. Beat the eggs and press into the dry ingredients.
Add the boiling water and vinegar. Mix until even and tacky.
Shape into twelve buns and bake at 220 degrees C for twenty minutes.
Raspberry & Chia Jam
Make the jam by simmering one cup of frozen raspberries with a dash of water, a dash of lemon juice and 1 tsp chia seeds. Simmer the mixture until it reduces. Let it cool to thicken.
Head to Fresh Choice Nelson for all your autumn cooking and baking ingredients!