What to do with your foraged Toyon berries? Roast them! It really brings out the flavor and can be a great substitute for raisins. Here I just used them as a filling for cinnamon roles. YUM!
1/2 cup roasted toyon berries (optional raisins if not foraging toyon)
coconut oil for roasting
6 tablespoons room temperature butter
½ cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground star anise
½ cup cold lard, coconut oil or butter, cut into small chunks (I used grass fed butter)
2½ cups all-purpose flour
½ cup sourdough starter
1 tablespoon sugar or honey
1 cup milk or cultured milk (yogurt, milk kefir, buttermilk)
¾ teaspoon salt
Roasted Toyon Berries: Preheat oven to 400 degrees fahrenheit.
Place 1/2 cup foraged toyon berries on a roasting pan with 1 teaspoon of coconut oil (or oil of choice).
Roast in the oven for 15 minutes or until roasted but not burnt.
Cinnamon Rolls: At least 9-12 hours before baking the biscuits, cut the fat into the flour until it resembles tiny grains or small pieces.
Stir in sourdough starter, sweetener of choice, milk and salt until a soft dough just comes together.
Cover and place in a warm spot to ferment for 9-12 hours.
When ready to begin baking, make filling.
Combine spices, butter and sugar to create a paste.
Roll dough into a 1/2 to 1/4 inch rectangle.
Smear cinnamon sugar buttery filling over dough. Sprinkle with roasted toyon berries.
Roll dough tightly into a roll and place in the refrigerator for 20 to 30 minutes to let dough set.
While dough it in the refrigerator preheat oven to 350 degrees fahrenheit.
After dough roll has set slice into 1/2 inch pieces and place in skillet or cookie sheet lined with parchment paper. Place the rolls in the hot oven and bake 20-25 minutes. Or until lightly golden brown.
Enjoy! These taste so amazing!