from gks~Makes 12-14 buns
| psyllium seed husks | 3 tbsp |
| lukewarm water or plant milk | 2 cups |
| vegetables of choice, see note below | 150 g |
| olive oil | 2 tbsp |
| sea salt | 1 tsp |
| rolled oats | 1 1/2 cup |
| buckwheat flour | 1 1/4 cup |
| rice flour | 1 1/4 cup |
Set the oven to 375°F / 190°C. Mix psyllium and water in a large bowl, stir to combine and leave for 15 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 vegetables, salt and oil and whisk for another minute or until all is combined.
Fold in the oat and flours. You can use your hands to work the flours into the dough. Roll the dough into a log (it might be a bit sticky) and divide into 12 equal pieces. Use the palms of your hands to form them into small buns, 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 and the inside sounds hollow when you knock on the bread.
If they have a soft crust, they need more time. Let cool before slicing them open. Enjoy with a slab of butter, nut butter or some avocado slices. Store in a bread jar or paper bag in room temperature. Or freeze, if you make larger batches.
Vegetable add-ins, choose one of these flavourings:
EITHER 1 carrot + 1 parsnip, grated (150 g)
OR 1 packed cup / 70 g fresh spinach, chopped + 1 banana, peeled and mashed
OR 1-2 beetroots, grated (130 g) + 6 dates, mashed and stones removed
Topping
1/4 cup / 30 g seeds of choice (sesame seeds, poppy seeds, chopped sunflower seeds or pumpkin seeds)
