Colorful coconut smoothie bowls with edible flowers

Secret family recipes? Big giveaway + my favorite carrot and oatmeal buns recipes

DSC_9308 DSC_9263Sponsored. This post is made in collaboration with Finax

I have been so excited to share this post with you guys! Finax has challenged me to share my favorite “secret” family recipe and while I must admit that at first I was a bit unsure of what to share with you guys, then I actually ended up with not just one, but two amazing recipes that I hope that you will love as much as my family and I do! As I have shared before then my family have actually never baked much and it is only recently that I have really gotten into baking (now I am absolutely obsessed though!), so at first I was a bit lost when thinking about a family recipe to share. It did not take long until I remembered the oatmeal bun recipe that my aunt got most of the family hooked on though. We used to always have these in our lunch boxes when we were younger and still lived at home – they definitely made lunch a lot more fun and delicious! They are still a favorite in our family and I think it is quite easy to see why. For starters the oatmeal buns are beyond easy to make and you do not have to do any kneading or even have to touch the dough with your hands at any point + you can keep the dough in the fridge for 3 days, so you can bake the buns a couple of a time each morning and always have freshly baked bread available – how amazing is that?! They are really a must try – maybe they will be added to your family’s recipe collection as well ❤︎

The second recipe I want to share with you is for my favorite carrot buns! I have grown so fond of baking lately and since carrot buns have always been a favorite of mine, then I wanted to make my very own version and add all my favorite seeds for some extra texture, flavour and nutritional benefits. The buns are so amazingly light and fluffy + the added carrot ensures that they don’t turn out dry as most bread sadly often does after a day or two. These tasty carrot buns will be my personal contribution to our little (but slowly growing) collection of family recipes and I will gladly share it will all of you – because why should those beloved family recipes be kept a secret? Let’s share the love and yumminess! If you would like to join in on the fun, then you can share one of your very own family recipes with Finax right here for a chance to win a year’s supply of Finax products!

Make sure to follow Finax on Facebook and Instagram for lots of baking inspiration + participate in their big giveaway right here!

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Carrot buns – yields 9 buns:
200 ml water, lukewarm
12 grams of of baker’s yeast (block)
2 tablespoons olive oil
2 tablespoon skyr or greek yoghurt
1 tablespoon honey
130 grams grated carrots
50 grams of Finax oats
2 tablespoons Finax chia seeds
2 tablespoons Finax flax seeds
2 tablespoons Finax sunflower seeds
2 tablespoons Finax pumpkin seeds
1 1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
75 grams Finax wholegrain spelt flour
75 grams Finax durum flour
250 grams Finax wheat flour

Note: Both the seeds and flours are interchangeable, so you can pretty much use whatever you have available and prefer as long as they are somewhat in the same category. E.g. all the seeds can be subbed for different kinds of seeds and even things like chopped nuts + instead of using 4 different kinds you can use just 1 kind, but stick to the same overall amounts. You can easily sub the flour for other kinds of flour as well, but stick to flours of similar types or you will have to adjust the amounts.

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Simply add the water and baker’s yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients except the flour and stir well. Start slowly adding the flour while stirring. Knead the dough throughly and make sure it is light and easy to work with – it should not feel heavy or be too sticky, so if needed add more flour. I used my new stand mixer to knead the dough, I gave it about 5 minutes in the mixer (didn’t really time it, sorry) and then I kneaded it by hand for a couple of minutes as well. Place the dough back into the bowl, cover it with a clean kitchen towel and set it aside to rise for about 30 minutes.

Preheat your oven to 175 c / 350 f. Divide the dough into 9 buns and place them on a baking tray lined with baking paper. Cover it with the kitchen towel again and let it rest for another 30 minutes to allow the buns to rise some more. Top the buns with seeds if you’d like and bake them for about 20 minutes at 175 c / 350 f. The buns are ready when they turn very lightly golden and are baked throughout, enjoy!

Note: The buns are suitable for freezing, so if our have space in your freezer I can recommend making a big batch.

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Oatmeal buns
5 deciliter (equals 2.1 cups) cold water
1/8 pack (equals 6,25 grams) of baker’s yeast (block)
300 grams of Finax wheat flour
250 grams of Finax oats
1/2 – 1 tablespoon sea salt
1 tablespoon honey

Simply add the water and baker’s yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients and use a mixer to make sure everything is well combined and well mixed. Let the dough rest in the fridge overnight.

In the morning preheat your oven to 200 c / 400 f and line and baking tray with baking paper. The dough should resemble thick oatmeal, so use a spoon to add it to the baking tray and shape the buns to your desired size. Bake the buns for about 13-15 minutes. If you want them to turn lightly golden then finish baking them on 240 c / 480 f for a couple of minutes.  The dough can keep for about 3 days in the fridge, so you do not have to make all of it at once – this means that you can have freshly baked buns every morning in no time and without all the hassle.



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