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! 🙂
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 […]
One of my favorite places on Earth is the area where Austria meets Germany: Salzburg, Bavaria, Tyrol – I love them all. Just can’t get enough of those magnificent mountains, peaceful forests and friendly people. Many say that Germans are cold, but every time I […]
There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the not-dessert-like smell was so dominant I almost gave up on the whole project. I just couldn’t picture it to taste and feel good. But I’m so glad I didn’t back up, because the beetroot was meant for this recipe. It makes the cupcakes soft, but leaves no offensive flavor.
Thanks to the beetroot this cupcake will be not only delicious, but high in fiber and vitamins. Beetroot is low in calories and fats, but it’s rich in vitamins A and C, manganese and folic acid. Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body and the number of white blood cells too. So if you are lacking energy in these wonderful spring days (like me), beetroot is a good source of revitalization for you.
These gluten-free cupcakes won’t shock your metabolic system by rising the blood sugar levels too high as I used wholemeal flours and xylitol as sweetener in this recipe. They’re good for your health and good for your shape 😉
- 300 g beetroot (cooked)
- 100 g sour cherry
- 80 g xylitol (or other sweetener)
- 5 tbsp unsweetened cocoa powder
- 150 g Greek yoghurt
- 1 egg
- 1 tbsp olive oil
- 2 tbsp chia seed
- 1 tsp sodium bicarbonate
- 50 g dark chocolate
- 220 g gluten-free flour:
- 40 g millet flour
- 40 g coconut flour
- 40 g brown rice flour
- 100 g buckwheat flour
Makes 16 cupcakes.
- Preheat oven to 180°C.
- Puree or finely grate beets, add sweetener, salt, spices, sodium bicarbonate and olive oil. You can grate the cherries to if you don’t want to have whole cherries in the cakes.
- Add everything else (except for the chocolate) and mix until no lumps remain.
- Break the chocolate into small pieces and add to the mixture.
- Pour batter into liners, filling 3/4 of the way full.
- Bake 15 to 20 minutes or until they start to turn dark.
- Serve with cute owls or with creamy frosting on top.
Thank you Kriszti for these absolutely adorable owls!