**Before you start, fill your sink with hot soapy water! This is the
stickiest batter ever and it really helps to place the food processor
parts in the sink right after use.
**We used organic ingredients whenever possible, but specifically
note that the oats used here are gluten free and organic.
Ingredients:
1 ½ cups organic gluten free whole rolled oats
½ cup quinoa
¼ cup psyllium seed husk
¼ cup chia seeds
1 heaping tsp. aluminum free baking powder
1 heaping tsp. baking soda
1 heaping tsp. garlic powder
1 heaping tsp. onion powder
1 ½ cups filtered water
¼ cup apple sauce
Directions:
Cook the quinoa in 1 cup of filtered water as follows: bring the water to a boil and add the quinoa. Let it come back to a boil then turn down to low and cook for 15 minutes. Fluff with a fork then replace the lid and set aside to cool (I often cook mine the night before and keep in the fridge).
Place the rolled oats in a food processor.
Combine the psyllium, chia seeds, baking powder, baking soda, garlic powder and onion powder in a measuring cup or small bowl then add to the food processor. Pulse to blend with the rolled oats. Then add the cooked quinoa to the processor.
Combine the water and apple sauce in a measuring cup and add to the dry mix in the processor.
Blend on low for about 20-30 seconds, then on high until if forms a dough, probably another 30 seconds, could be longer. If you leave it going too long, the dough might stop your blender - it has stopped mine! But it hasn’t hurt my processor. Time may vary depending on your equipment.
**We have found that if you let the dough rest in the processor for 15-30 minutes, the buns tend to rise more.
Remove and clean off the blade and the lid; place in your sink full of soapy water.
Line two baking sheets with parchment paper and place a cup or small bowl of filtered water at your work station, to clean off your fingers - as I mentioned before this is a really sticky dough!
With wet fingertips, take some of the dough out of the food processor, enough to form a small to medium bun, about a 2” ball, and place on the parchment paper. Continue to do this until all of the dough is gone…...it should make about 14 to 16 buns spread over 2 baking sheets.
Place the food processor bowl in the soapy water and clean off your fingers!
Now, again with wet fingers, press the balls into flat rounds, about 3” or so, and about ½” thick. Working with wet fingers really helps with the shaping. Precise shaping is not important - they will be perfectly fine slightly different shapes and sizes.
Place the baking sheets in a preheated 350’ oven and set the timer for 30 minutes (you’ll have to experiment as each oven is different), then switch the trays and set the timer for another 25-30 minutes.
Place the baked buns on wire racks and let them cool completely.
Store cooled buns in the fridge for up to 5 days (in a paper bag or vegetable storage bag to allow them to breathe as they are very moist). These buns also do freeze beautifully!
By the way, clean up should be easy as all of the food processor parts have been soaking in the hot, soapy water.
THESE BUNS ARE SENSATIONAL. If you have been missing out on bread because you haven’t found an acceptable organic gluten free commercial bread (we haven’t), give these a try. They are actually very easy to make once you get the hang of it, and we have to say, gluten free or not, one of the best breads we have ever tasted!
They are exceptional toasted; slice in half and toast on medium high. This seems to dry them out just the right amount and adds crunch to the crust. They are perfectly fine untoasted, too.
When I tried Jill's recipe (from Whole Food Plant Based Cooking Show) the loaf was just too heavy for our taste. Making the dough into buns instead solved the problem of the undercooked centre of the loaf.
Enjoy!
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