** 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
2 tbsp. flax seeds, ground
1 tbsp. matcha green tea powder (found online)
1 heaping tsp. turmeric
¼ cup parsley, minced
1 pinch black pepper
1 heaping tsp. aluminum free baking powder
1 heaping tsp. baking soda
1 heaping tsp. garlic powder
1 heaping tsp. onion powder
2 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 14 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, ground flax, matcha, turmeric, black pepper, parsley, baking powder, baking soda, garlic powder, onion powder and parsley 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 you blender - it has mine! But it hasn’t hurt my processor. Time may vary depending on your equipment.
Remove and clean off the blade; 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 workstation, 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 rest of the food processor parts 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 375’ 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 minutes. Be careful not to knock the trays when switching them around as these buns are like a souffle and deflate easily. This will not affect the flavour of the buns, it's just nice to have that rise. Place the baked buns on wire racks and let them cool completely before storing.
Store cooled buns in the fridge for up to 5 days (in a paper bad or vegetable storage bag to allow them to breathe as they are very moist). These buns 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.
Jill’s original recipe was for bread and used buckwheat instead of the steel cut oats. A lot of people are not fond of buckwheat’s strong flavour, so we replaced the buckwheat with the steel cut oats and it worked. Also, 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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