Jamaican Bulla Oat Cakes

This recipe came about because I wanted a “breakfast bun” that reminded me of a Jamaican “Bulla” that I used to eat as child growing up there. The thing with “Bulla” is that they tend to get stale quickly and have to be eaten when they are freshly baked. Also wanted it to be packed with cereals like oats and Flax, and fiber so I could eat it for breakfast (just one) and find it filling. I thought therefore to cross a Jamaican Rock Bun with a Bulla….this "Breakfast Bun" is the result of that thinking. Oat cakes are not a part of Jamaican culture but I think if one tastes these, they might well become a part of the diet. They are soft, sweet, and freeze well. One should be enough for breakfast.They are quite large (the size of a Bulla, about 3-4" in diameter).

Ingredients

½ tsp baking soda

1 tsp baking powder

2 cups flour

½ tsp cinnamon

½ tsp ground ginger (optional) 

1/2 tsp Jamaican allspice

½ tsp nutmeg

¼ cup sugar

¼ cup brown sugar ( I use Coconut sugar)

1/2 tsp salt

1/4 cup cold butter cut into small pieces

½ cup Crisco

1 cup Old Fashioned oats

½ cup oat bran

¼ cup flax meal

¼ cup Arrowroot flour

1/3 cup dried cranberries

1/3 cup walnuts, coarsely chopped

¼ cup peanut butter morsels

3/4 cup half and half

1 tbsp Maple Syrup

1 tbsp Molasses 
1 medium tart apple, coarsely shredded (optional but keeps them moister for a longer period)

1. Sift together the flour, arrowroot flour,  oat bran, baking powder, baking soda, cinnamon and other spices, sugar, brown sugar and salt. Keep the Old Fashioned oats separate, along with the cranberries, nuts and morsels
2. Rub in the butter and Crisco with your hands  till the mixture looks like coarse bread crumbs
3. Mix in the rolled oats, cranberries, nuts and morsels.
4. Add the milk/half and half, shredded apple (if using) molasses and maple syrup and mix together with hands until a soft, dry dough forms. If it feels moist, do not add extra flour, just let it sit for 10-15 minutes and the oats will absorb the extra moisture.
5.  Measure the dough in a ¼ cup measuring cup, roll between hands and form a ball. Flatten between palms as if you were making a hamburger patty (the finished product should be about that size, about 3-4” in diameter). Place “patty” on a parchment paper lined cookie sheet.
6. Bake in a 350 degree F oven for 20-25 minutes until browned. Cool on a wire rack. These buns will keep for several days in an airtight container but I also freeze them to maintain freshness as I don't want to eat them every day. Just take out of the freezer the night before. Microwave on low power the next day (in a 1000 Watt power oven, I use 5 minutes at 30% power), wrapped in a damp paper towel until the bun is heated through.