Don’t be fooled by the name of these buns – you can enjoy them at any time of the day, not just for breakfast. They remind me of my earlier life in Germany where they have over 3000 different sorts of bread. These baby seeded buns are gloriously denser and wholesomer than your average British bun.
They are a must for a balanced diet and are filled with lots of delicious goodness.
Baby Seeded Breakfast Buns
These baby seeded buns are gloriously denser and wholesomer than your average British bun
Course: BreadCuisine: BritishDifficulty: Easy
Servings
6-8
servingsTotal time
1
hour20
minutesIngredients
75 g Milled GOLDEN Flaxseed
25 g Potato or Oat Fibre
15 g Coconut Flour
20 g Baking Powder
2 medium Eggs
100 g Quark
50 g Mixed Seeds (Sunflower, Pumpkin, Sesame etc)
100 ml Warm Water
3/4 tsp Pink Himalayan Salt
1/2 tsp Liquid Stevia
Method
- Using a stand mixer (you can use a hand mixer with whisk and dough attachments) mix the eggs and quark until combined
- Mix all the dry ingredients together, and slowly add them to the egg and quark mix
- Add the salt andd sweetener to the warm water
- Add the water mix to the dough and continue mixing until there is a nice dough consistency. Form into a ball
- Cut the ball into six pieces and roll into small buns. Flatten them slightly, press them into potato fibre flour. Cut a small cross in the top of each bun
- Bake in the oven 160C for circa 60-70 minutes or until golden brown
Notes
- MACROS 8 buns – per bun: 2.4g Carbs – 9.5g Fat – 6.5g Protein – 136 Calories
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