Cathy’s Kitchen Prescription LLC
Pumpkin Raisin Buns
Light, tasty yeasted whole wheat buns, sweetened with dates and raisins, high fiber, low-fat. Perfect winter treat for breakfast or brunch, as a snack, after a workout or to enjoy on a hike.
Prep & rise time 80 minutes Bake time 25-30 minutes
Makes 12 large or 20 small buns
½ cup unsweetened almond milk, warmed
2 ½ teaspoons dry yeast
½ cup date paste from 1 cup pitted dates, any variety
¾ cup pumpkin purée
3 ½ cups white whole wheat flour
½ teaspoon ground Ceylon cinnamon
Pinch freshly ground nutmeg
Pinch ground ginger
Pinch ground cloves
1 cup raisins, any variety, soaked and drained
Preheat oven to 350°F/175°C
Make date paste by covering dates in a bowl with water, microwave or heat on stovetop for a few minutes. Cool. Blend dates with soaking water in a food processer or high-speed blender.
In a large bowl heat almond milk to lukewarm only. Sprinkle yeast across surface, stir to combine. Wait 10 minutes to activate yeast.
Mix in date paste and pumpkin purée. Mix in ½ cup of flour. Cover and allow to rest 30 minutes.
Mix in remaining flour, adding enough to achieve a lightly sticky dough. Allow to rise for 1 hour.
Shape into balls and arrange, touching, in an 11” round baking pan. Cover with a slightly damp cloth or plastic wrap and allow to rise 30 minutes
Brush tops with aquafaba. Bake for 25-30 minutes or until firm to touch and lightly golden.
Cook pan on a rack before digging in!
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