“Adapted from several online recipes: namely 'Flavors of Belize' cookbook and belmopancityonlin.com. Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use *freshly* grated nutmeg. My Belizean friend described these buns "like English scones."”
READY IN:
35mins
YIELD:
12 buns
UNITS:
US

Ingredients Nutrition

  • 2 cups unbleached flour
  • 1 12 teaspoons baking powder
  • 1 pinch salt
  • 13 cup brown sugar (regular brown sugar, raw, demerara, muscovado, turbinado)
  • 13 cup unbleached cane sugar
  • 12 teaspoon freshly grated nutmeg
  • 2 tablespoons butter (I used a combination of butter and coconut oil but original recipe specified shortening) or 2 tablespoons coconut oil (I used a combination of butter and coconut oil but original recipe specified shortening)
  • 12 cup coconut milk (can use regular milk)
  • 1 teaspoon vanilla
  • 14 cup raisins (we subbed dried cranberries because someone in our household does not like raisins)

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl sift together the flour, baking powder and salt.
  3. Stir in both sugars and nutmeg.
  4. Cut in the butter/shortening and/or coconut oil.
  5. Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
  6. Roll into equal size balls and [slightly] flatten.
  7. Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.

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