Poppy Seed Bread Rolls
Amazingly fluffy and tasty gluten-free poppy seed bread rolls – and also yeast-free! You can easily make these bread rolls also totally vegan.
POPPY SEED BUNS
About 9 rolls
- 2 tablespoons chia-seeds + 0,5 cup of water
- 2 cups almond flour
- 0,5 cup buckwheat flour
- 0,5 cup potato starch
- 2 teaspoons baking powder
- 2 tbsp psyllium husk
- 1,5 cup oat milk (or other dairy-free milk or water)
- 1/2 ts liquid honey (optional)
- 0,5 cup melted butter or coconut oil, or half and half
- 1/2 teaspoon sea salt
- poppy seeds on top
Preheat the oven to 200 celcius degrees. Mix chia seeds and water in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix almond flour, buckwheat, potato starch, baking powder and psyllium husk in a bowl. Add oat milk, melted butter and/or oil, chia gel, liquid honey and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like a yeast dough, not dry. If necessary, add some flour or liquid.
Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Sprinkle some poppy seeds on top. Bake the buns for about 25 minutes in center of the oven until they are slightly golden. Take out of the oven, serve and enjoy!
Try for example with strawberry butter!