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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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 […]
Finally! I’ve waited so long to show you this cauliflower pizza crust, it felt like ages. But I wanted to create a bulletproof recipe first, learn the tricks so that I can share them with you. Now I think I have a pretty good one and I have an evidence for it too. I prepared the pizza yesterday, but it disappeared in a couple of minutes and now my boyfriend – who absolutely hates shopping – is trying to persuade me right now to go and buy some cauliflower ‘just in case’. 🙂
The pros for the cauliflower pizza crust
For those who haven’t tried the cauliflower pizza crust before: don’t be afraid of the taste, it’s barely recognizable. I’m not that into cauliflower either, but I couldn’t spot that funny taste this time. According to my boyfriend’s mother it’s like an ordinary pizza with lots of veggies. Fair enough, don’t you think? Surely it won’t give you the same fluffy and crunchy white flour experience, but for me it’s been a long time since I ate something like that. And I’m not missing it either when I’m able to have a healthier choice which is also great.
For me it’s a huge relief that I don’t feel tired and fatigue after eating, like I usually do after eating pizzas made of gluten-free flours. Besides cauliflower pizza crust is good for the metabolism and the blood sugar level won’t be much affected by it either. And our bathroom scale won’t be shocked the day after. As for me, I’m completely satisfied.
And here’s one more big plus: the cauliflower pizza crust can be prepared easier and faster than the original one. I will tell you all the tricks I learned recently, and you’ll see it’s a piece of cake 🙂
- 1 large cauliflower head
- 1 large egg
- 1 cup mozzarella cheese
1. Preheat oven to 180 °C.
2. Grate the cleansed cauliflower. You can either use a box grater or a food processor as well, the goal is to get rice-like cauliflower pieces. I used a stick mixer yesterday, so the result was little finer, almost like potato puree. See:
3. Tip all the cauliflower in a large bowl and microwave for 7 minutes or until soft.
4. Place onto a clean tea towel and let it cool. Then scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower. It will be a surprisingly huge amount. And be careful not to burn your hand!
5. Transfer the squeezed cauliflower in a dry bowl and mix in the egg, mozzarella, salt, pepper and spices. Once combined, mound the mix into the center of a tray, then use your hands to spread it out as good as you can. Mine looked like this:
6. Bake for 15-20 minutes until golden and crispy on the edges:
7. Top the pizza with anything you like and then bake it again until the cheese is melted. For this pizza we used homemade tomato sauce, black and green olives, mozzarella cheese, tomatoes (sliced and drained), artichoke, red peppers, red onion, pesto and meat.
You can decorate it with leafy greens. Bon appétit! 🙂