SPELT BUNS

1. Put all dry ingredients into a bigger bowl and mix well. In a small bowl mix together hand-warm water, agave syrup and plant milk. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it). Stir with a spoon. Pour the wet mixture on dry ingredients and using your hand mix well. Knead the batter until the dough is silky and elastic (about 10 minutes). Too much kneading overdevelops the gluten in the flour and results in a tough crust.
2. Heat oven to 35°C (95°F). Cover the bowl with clean cloth and put it into warm oven until it has doubled in size. It’ll take about an hour.
3. Put a little bit of finely ground flour in a small bowl and make your hands floury. Knead the batter briefly. Now, start forming small buns. This batter makes 10 about 79-gram buns (raw weight). I put the bowl on a kitchen scale and weigh each bun to get them even sized. Knead each bun a bit between your palms and place them on a baking sheet lined with parchment paper.
4. Cover the buns with cloth and let rise for another half an hour.
5. Heat oven to 210°C (410°F) and bake for 10-15 minutes. Sprinkle with a bit of water and cover with kitchen cloth to let them cool a bit.

CASHEW-RAW BUCKWHEAT CREAM

1. Soak cashews and buckwheat groats separately overnight. Rinse and drain them.
2. Put all ingredients into blender and process until smooth and creamy. Store in fridge.