Today I am sharing one very interesting bread recipe. Let’s start from the beginning. We do not eat regular bread. At all. At the same time we always have around some seed crackers. I thought that was it in our bread story until I found this recipe.
Since that time, I keep making these buns over and over. They are really good. It can be a perfect addition to any of your favorite soups, a great breakfast snack (with butter or avocado) or even a picnic dish.
The only tricky ingredient is psyllium seed husks. I relatively easily found it at the nearest Whole Foods market. I think it is worth it to try ;).
Gluten Free Spinach Buns
Makes about 15 buns
- 3 tbsp psyllium seed husks
- 1 cup water
- 1 cup almond milk (cashew milk)
- 1 ripe banana
- 1 packed cup of fresh spinach
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 1/2 cup rolled oats
- 1 1/4 cup quinoa flour
- 1 1/4 brown rice flour
- 1/4 cup mix of seeds(sesame seeds, poppy seeds, chopped sunflower seeds) and nutritional yeast (optional)
Set the oven to 375°F.
Mix psyllium, milk and warm water in a large bowl, stir to combine and leave for 15-20 minutes to thicken.
Then beat the psyllium gel vigorously with a hand whisk for a few minutes to get as much air as possible into the gel. Add chopped spinach, mushed banana, salt and oil and whisk for another minute or until all is combined. Fold in the oats and flours. You can use your hands to work the flours into the dough.
Divide into 12 equal pieces (dip your hands in warm water to avoid the dough to stick to them).
Brush with olive oil, sprinkle some seeds on top and bake for about 45-60 minutes (depending on the size of the buns and oven), they are ready when the crust is golden and firm.
Let cool before slicing them open.
Store in a bread jar or paper bag in room temperature. You can freeze it as well.
To make these buns absolutely perfect enjoy them warm with avocado or a tiny piece of butter and sea salt. Mmm…yum.
This recipe is inspired by the vegetable buns from