Oat rolls with sesame seeds


300 g water

450 g oat milk (unsweetened)

100 g chia seeds

50 g brown linseeds, from Rapunzel

50 g buckwheat flour

100 g almond flour

55 g cassava flour

50 g psyllium husk

2 tsp psyllium husk powder

25 g pumpkin seeds, from Rapunzel

30 g sesame seeds, from Rapunzel

70 g finely ground gluten-free oats, or sesame flour

10 g baking soda

10 g gluten-free baking powder

10 g extra virgin oil, from Filippo Berio

salt and black pepper

sesame seeds for decorating

The recipe is sponsored by Rapunzel and Filippo Berio.


Preheat the oven to 180°C.

Mix water, oat milk, chia seeds and linseeds in a large bowl and let it sit for 5 minutes. Stir occasionally and it should become a bit gel like.

Add the rest of the ingredients to the bowl. Blend with a stand mixer, using the K beater. The dough is ready when it sticks together, and feels like a regular bread dough.

I use an ice cream scoop to form the bread rolls and arrange on a baking tray, lined with baking paper. Sprinkle some sesame seeds over each bun.

Bake for 45 minutes on 180°C

The bread rolls keep well in a freezer, but do not reheat in an oven or a microwave. For some reason it changes the flavour a bit.

The recipe is sponsored by Rapunzel and Filippo Berio.

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