300 g water
450 g almond milk (unsweetened)
100 g chia seeds
50 g brown linseeds
100 g almond flour
55 g cassava flour
50 g teff flour
50 g psyllium husk
2 tsp psyllium husk powder (not necessary)
55 g mixed seeds, f.ex. pumpkin seeds, sunflower seeds and linseeds.
70 g finely ground gluten-free oats, or sesame flour
10 g baking soda
10 g cream of tartar
10 g extra virgin oil
salt and black pepper
sesame seeds for decorating
Preheat the oven to 180°C.
Mix water, almond milk, chia seeds and linseeds in a large bowl and let it wait 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. Use muffin forms, and put one big tablespoon of dough in each form. It’s also fine to form it with an ice cream scoop and arrange on a baking tray. Sprinkle some sesame seeds over each bun.
Bake for 45-50 minutes on 180°C
Video – Part 1
Video – Part 2
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