It is so quick and easy, and very, very yummy! If you love chocolate, cherries and bread, you’ll love this! I learnt to make this at my Varoma training yesterday, and came home and made it again (my own, quirky way) for the family – they loved it. In fact, the leftovers kept calling us this morning, so we ate them for breakfast! (Hee hee) Don’t worry, we had scrambled eggs with mince and mushrooms first, so we didn’t only eat sweets. (Our meals tend to get a little back to front when my DH is working night shift!)
This recipe is adapted from the “Chocolate Yeast Dumplings with Cherry Sauce” recipe in the Thermomix Varoma cookbook… I just ‘tweaked’ it to make it more allergy friendly. (For those who don’t have a Thermomix, the Varoma is a steamer – maybe you can figure out how to make it in a vege steamer – I’m not sure.)
1. Grind spelt for 1 minute on speed 9:
2. Add, and mix for 6 seconds on speed 6:
– 30g honey
– 400g unbleached plain spelt flour
– 1/2 tsp fine sea salt
– 1 egg
– 30g macadamia oil (or ghee/butter)
3. Knead for 2 minutes on interval speed, adding more flour if needed. (Poke dough – if it’s too sticky add some more flour through hole in lid while mixing.)
4. Leave the dough in the bowl and let it rise until doubled. Knead again on interval speed for a few seconds, then take dough out of bowl and divide into 16 pieces. Flatten each piece into a rough circle with hands (about 1 cm thick), and place a piece of chocolate in the middle of each one, folding dough around it to form a little bun:
5. Place the buns in buttered/oiled Varoma bowl and tray, leaving some space between them so they can spread out. Leave them to rise a little for 10 minutes or so.
6. Pour room temperature water into Thermomix bowl, place Varoma on top, and steam for 20 minutes, Varoma temperature, speed 1:
Check to see if buns are cooked – add a bit more time if not. Note: Be careful when removing the Varoma lid – angle it away from you so the steam doesn’t burn you, and remove it so the condensation doesn’t drip down onto the buns.
7. Set Varoma aside, empty water out of bowl, and place in bowl the sauce ingredients:
– 15g corn starch
8. Blend for 10 seconds, speed 4 for a chunky sauce, or 15 seconds, speed 8 for a smooth sauce. (Sometimes some pits are still in the cherries, so if you hear any in there, turn speed down and just mix briefly. You can continue with recipe, and pick them out when serving it up.)
9. Place Varoma back on top (to keep buns warm), and cook sauce for 8 minutes, 100 degrees, speed 2.
10. Serve buns topped with cherry sauce while hot.
I dare you to try and just eat one! 🙂