With Christmas, New Year, Birthdays, Lunar New Year and Valentines, there have been lots of celebrations! I love how Dr. Tae Yun Kim is passionate about celebrations:
“Celebrate every living breath as if it was your last breath,” she says. I like that!
So in the spirit of celebrating every moment, I was excited to try out a suggestion that Dr. Tae Yun Kim had mentioned a while ago. “Why not make the traditional Jim Bang healthier, by making the dough gluten-free and making the filling less sugary and add healthy nutrients.
I did one version of these buns last year, and they were good. But they still needed to improve in the “health department.”
So this time, (actual recipe will be coming, promise!) I based the dough on almond flour, chestnut flour, amaranth flour, certified oat flour, sorghum flour and chia seed flour. I know this sounds complicated, but when you need to live gluten-free AND are a diabetic, and want to live healthy, you start to do your research and learn from other bloggers, too.
To make the dough pliable and hold together, I added psyllium husks and xantham gum (I will have to measure things out next time, this time was purely experimental) and it was actually a nice workable dough.
For the filling, you start by cooking the tiny red adzuki beans until soft, which is approximately an hour or so. Keep some of the cooking liquid, and mash the beans, not too finely and not too moist. Add organic pure cacao powder (definitely not Hershey’s cocoa mix), a little bit of honey or maple syrup, and cinnamon to taste.
Now take a bit of the dough, put some gluten-free flour on your hand and gently flatten the dough, so you can put some of the filling and wrap it all up into a nice bun.
As usual, Dr. Kim was right – these buns were divine! Be brave and try to re-create right away, or wait for the recipe – the choice is yours! (I would recommend you try anyway! They are THAT good!)