Ez a projekt hetek óta húzódik; felturbózott zsemlének indult, aztán valahogy suttyomban ez a zabpelyhes, gluténmentes kenyér lett belőle. Hogy miért alakult ez így, azt mindjárt elmesélem, de előtte még hadd mutassam be a legújabb pékárunkat: egy gluténmentes, élesztőmentes (tehát kelesztést nem igénylő) kenyérről van […]
I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors […]
Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]
This gluten-free, vegan and whole grain buns recipe is the quickest and easiest one you can imagine. No need to spend hours in the kitchen or pray for the dough to rise, because these beauties don’t require special treatment. You’ll only need 10 minutes to prepare them and the rest is done, almost by itself. In this heat it’s not so likely anyone would want to spend some time in the kitchen – especially if the oven is invited to the cooking party. But trust me, this recipe is worth it.
These buns will be crispy on the outside, while soft and fluffy in the inside. After so many years now I can enjoy again the heartwarming scent of real buns, which won’t get dry after like 10 minutes. You can put them in the freezer and microwave them before eating – this way you won’t need to worry about how to manage to eat a healthy and quick breakfast anymore.
This recipe is one you’ll find yourself making over and over again. It’s fun to try variations. Add seeds. Or spices, whatever you like, just go for it! Last time I experimented with some dried tomatoes and thyme and it tasted incredible. 😉
Gluten-free and whole grain buns?
Yes, it’s true!
The recipe includes only whole grain flours, so you can eat it with a clear conscience. The whole dough contains 168 g carbohydrates, which means that one bun has only 28 g carbohydrates in it! So they are not only gluten-free, milk-free, egg-free and corn-free, but those who suffer from insulin resistance or diabetes, can enjoy them too.
So here it comes. 🙂 You can save and/or print it, and if you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it.
- 300 ml water
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 2 tbsp psyllium husk
- 0,5 tsp baking soda
- 2 tbsp flax seed flakes
- 100 ml millet flour
- 100 ml brown rice flour
- 100 ml buckwheat flour
- Preheat the oven to 180°C.
- Mix the water and psyllium husk, let them rest for 5 minutes.
- In the meantime you can mix the flours, salt, flakes and the baking soda.
- Add oil and apple cider vinegar to the wet mixture and stir them. You can add now everything else too.
- Knead a minute until it forms a ball. Divide into 6-7 pieces and with oily hands shape them into little balls.
- Put the balls on a baking tray (and on a baking paper) and bake for 45 minutes.
- Enjoy! 🙂
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I spent some time in Sweden a few years ago and cinnamon rolls made a glorious debut in my life. I wasn’t surprised at all when I found out that they even have a Cinnamon Roll Day which is celebrated in October. (Now some of […]
I’m deeply in love with food. Basically food is my hobby. If it would be an Olympic sport – to eat it, smell it, take pictures of it, experiment with it or discuss it – I would make my country proud. I know many of you feel the same way and despite of that many of you are on diet because of various reasons. That’s why I’m sure you’ll understand what I’m going to write about.
A few days ago I felt that I reached a line. I was SO fed up with everything, like being the ‘problematic girl’, the ‘picky eater’, the one who has to plan all her meals in advance. The one who can’t go out easily without driving the waiters and everyone crazy because all the questions I have to ask. Maybe I was just tired after a long week or it was that random ‘friend’ on Facebook bragging about the fact that she can eat everything and doesn’t understand why sugar-free and gluten-free eating are such a hit for silly people. And I didn’t take the opportunity to lecture her, to start a fight or to simply express my uncontrolled feelings. I break down instead, that’s the worst thing you can do, I guess. But it got me thinking here’s what I came up with.
It’s not my job to enlighten my whole environment about nutrition or empathy, so I won’t waste my time on that. Everyone’s entitled to have an opinion and it takes so much of our precious time to change somebody’s mind*. It’s so much more worth to embrace something else. It doesn’t matter why you are on a special diet, it’s for your own sake. Because you don’t want to poison your body with something it can’t tolerate. I thought about how lucky I am because I know what’s good for me – a lot of people don’t even suspect that something’s wrong with their diet. I can feed my body with high-quality food and get it to function properly in the long run as well.
When I first started to exclude milk and milk-based products from my diet, I couldn’t help cheating. No matter what side-effects it caused, I just couldn’t say no to cheese and yoghurt. Being on a gluten- and sugar-free diet? No problem! But milk was different. I struggled and was guilt-ridden all the time until I realized I’m basically putting a halter round my own neck. I want to get better, so I have to cooperate with my body. So now my goal is to nourish (=spoil) my body the best way possible, this helps a lot to resist milk.
I could say that your diet doesn’t define you, but that’s no true. I think it has a story to tell about you and shows that you are an onion with many layers to peel. And that’s awesome.
*Okay, I lied a little, because I just have to show you this video – as a message to all those overly self-confident sugar-lovers: