Even though I love cooking and baking, when it comes to ‘everyday recipes’, I often prefer those which are really short a pretty quick. If you feel the same, you’ll love these delicious gluten-free and vegan walnut bites, because they fulfill every busy woman’s needs: […]
Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]
This gluten-free, vegan and whole grain buns recipe is the quickest and easiest one you can imagine. No need to spend hours in the kitchen or pray for the dough to rise, because these beauties don’t require special treatment. You’ll only need 10 minutes to prepare them and the rest is done, almost by itself. In this heat it’s not so likely anyone would want to spend some time in the kitchen – especially if the oven is invited to the cooking party. But trust me, this recipe is worth it.
These buns will be crispy on the outside, while soft and fluffy in the inside. After so many years now I can enjoy again the heartwarming scent of real buns, which won’t get dry after like 10 minutes. You can put them in the freezer and microwave them before eating – this way you won’t need to worry about how to manage to eat a healthy and quick breakfast anymore.
This recipe is one you’ll find yourself making over and over again. It’s fun to try variations. Add seeds. Or spices, whatever you like, just go for it! Last time I experimented with some dried tomatoes and thyme and it tasted incredible. 😉
Gluten-free and whole grain buns?
Yes, it’s true!
The recipe includes only whole grain flours, so you can eat it with a clear conscience. The whole dough contains 168 g carbohydrates, which means that one bun has only 28 g carbohydrates in it! So they are not only gluten-free, milk-free, egg-free and corn-free, but those who suffer from insulin resistance or diabetes, can enjoy them too.
So here it comes. 🙂 You can save and/or print it, and if you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it.
- 300 ml water
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 2 tbsp psyllium husk
- 0,5 tsp baking soda
- 2 tbsp flax seed flakes
- 100 ml millet flour
- 100 ml brown rice flour
- 100 ml buckwheat flour
- Preheat the oven to 180°C.
- Mix the water and psyllium husk, let them rest for 5 minutes.
- In the meantime you can mix the flours, salt, flakes and the baking soda.
- Add oil and apple cider vinegar to the wet mixture and stir them. You can add now everything else too.
- Knead a minute until it forms a ball. Divide into 6-7 pieces and with oily hands shape them into little balls.
- Put the balls on a baking tray (and on a baking paper) and bake for 45 minutes.
- Enjoy! 🙂
Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well.
You can modify the recipe any way you want by changing the seasoning. There are hundreds of combinations which work great and today I’m going to show you one of my favorites. Crispy, salty and spicy – always a hit!
The only problem is: they are extremely addictive. Eat at your own risk 😉
In this recipe I used dried chickpeas. Make sure to soak them before roasting. There are two reasons why it is important: they need to be softened before roasting, and thanks to the water they will be more digestible too.
- 500 g dried chickpeas
- 4 tbsp olive oil (the more the better)
- few drops of lemon juice
- ground paprika
Preparation time: 1 night + 10 minutes (if you use canned chickpeas instead of dried ones, it will be only 10 minutes)
Roasting time: 40 minutes
- Place the dried chickpeas in a huge bowl and pour cold water on them. They will absorb lots of water, make sure that they have enough space to do that. Wait at least 12 hours. (You can skip this step if you use canned chickpeas.)
- Preheat the oven to 180°C.
- Prepare the sauce: mix the olive oil with the other ingredients.
- Drain the chickpeas by pouring them into a colander. Dry them as much as possible. You can use two dishtowels too.
- Toss the chickpeas with the oily mixture and spread them on two big baking sheets.
- Roast the chickpeas in the oven for 30-40 minutes. Stir them or shake the pan every 10 minutes.
- After 30-40 minutes you can check whether they are cripsy enough or not.
- Roast until they are slightly darkened and crispy all over on the outside.
What kind of seasoning would you use?