I encourage you to check out this lady’s vegan recipes – Chris from Tales of a Kitchen is probably one of the first sites that got me all excited about this type of creative cooking and her photography simply makes you salivate.
Oh, these buns!! Perfectly dense, a bit chewy, highly nutritional and as usual with gluten free bread, becomes even more moreish once toasted. Really they are easy peasy to make. You can buy quinoa flour but personally I use my Nutribullet which turns the grains into fine flour in seconds. Then I do the same thing with whole flax. Of course use any kind of powerful blender for this.
You can mix things by hand but I make it easy for myself and use my food processor – I process the avocado flesh, the lime juice and zest, a bit of honey and the water. Once that’s done I add in all the dry stuff and process until it’s a sticky dough. Then make it into buns and bake in preheated over for 25 minutes, that’s all! I’ve made 7 buns of approx. 7cm in diameter, I may try to make smaller buns later.
Halve the buns and jazz them up with guacamole, salad, goats cheese, egg or whatever takes your fancy. Could be a great Sunday morning treat to have them spread with cashew butter and this low carb red fruit chia jam. Yum!
INGREDIENTS – for 7 buns
- 300 gr whole quinoa
- 200 gr almond powder or flour
- 2 TBSP flax seed (I always have whole ones on hand as they go rancid fast and turn them into ground with the Nutribullet)
- 2 TBSP sesame seeds
- 1 tsp baking powder
- pinch sea salt flakes
- 1 ripe avocado, medium size
- 1 lime, zest and juice
- 1 TBSP honey or maple syrup
- 190 ml water
- Preheat the oven to 180C and line a tray with baking paper.
- Add quinoa to a blender / Nutribullet and whiz until you get it to a flour consistency.
- Blend the flax into powder
With food processor:
- Put all wet foods into the processor bowl: peeled and stoned avocado, lime zest and juice, honey and water and whizz for a minute until it’s all well amalgamated.
- To the liquid mixture, add directly all dry goods: quinoa, almond, flax, sesame, sea salt and baking powder
- Mix it all until becomes a sticky dough
Or by hand:
- In a bowl, mix quinoa, almond meal, linseed, sesame seeds, sea salt and baking powder.
- In a separate bowl, peel and mash the avocado. Add lime zest and juice, honey and water and mix.
- Add the avocado water mix to the dry ingredients and mix well by hand for 2-3 minutes until you got a sticky, firm dough.
- Shape 7 balls out of the dough, slightly flatten them (not too much though) and place them in the baking paper, making sure they don’t touch.
- Bake for around 25 minutes. Check them after about 15 minutes and if the bottom browns more than the top, turn them over for the remaining time. To check if they’re done, poke 2-3 of them with a BBQ skewer and if it comes out clean and if the outside is golden brown, they’re done.
- Allow them to completely cool before cutting.
- To freeze: put the halves into a freezing bag and freeze so you can toast one half at a time.