I had a little break from the Green Smoothie Challenge and the first item of business was to bake some bread. I’m a little obsessed with bread to tell you the truth. I can’t count the number of times I’ve thanked my lucky stars that I don’t have any issues with gluten. This recipe is adapted and veganized from one my sister-in-law Linda contributed to our family cookbook. She was born in New Zealand and raised in Australia. She met my brother in Hawaii. I think all the islanders want to claim this recipe as their own. I can’t blame them. It’s truly fantastic. I can’t call it healthy though, this is pure indulgence. I’m back on the challenge, but I’ll share a couple naughty recipes with you from my break.
Vegan Pani Po’ Po
For the dough:
- 3/4 cup warm soymilk or other plant milk
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon sea salt
- 2 tablespoons agave or pure maple syrup
- 2 tablespoons organic extra virgin coconut oil
- 1 tablespoon ground golden flax seed
- 1 3/4 cups unbleached organic flour
- 1/4 cup whole wheat pastry flour
For the coconut custard sauce:
- 5 ounces canned coconut milk
- 1 1/4 cups water
- 1/4 cup agave or pure maple syrup
- 1 1/2 tablespoons cornstarch or arrowroot
Dough Method: Combine all ingredients for dough and knead for 10-15 minutes. Dough will be soft and sticky. Cover and let rise for 60 minutes. Punch down, cut and divide into 16 even pieces. Shape into round balls and place in a lightly oiled tall round dish. Cover and let rise again until double, about 30-60 minutes.
Coconut Custard Sauce Method: While the dough is rising (2nd rising) combine all ingredients for the custard sauce in a small saucepan. Heat over medium-high heat til it comes to a boil. Reduce heat slightly and boil and stir constantly for 1 minute until thick. Let cool slightly.
Preheat the oven to 350 degrees. Pour the slightly cooled custard sauce over the risen dough. Bake for 18-20 minutes. The tops of the bread rolls will be golden brown. Remove from the oven and brush with a little coconut oil if desired. Serve with spoonfuls of the custard sauce. I sprinkled mine with a bit of toasted shaved coconut.
This recipe is featured on the Virtual Vegan Linky Potluck!