When I first found out I couldn't eat dairy and gluten, I had no idea what to do with bread...
At that time, I didn't know how to bake with flea seed shells, but luckily this recipe came to my attention.
Now, I call them Lembas buns because I felt like they saved my life during a horrible time, and also they give me energy for several hours.
Hope you'll love them as much as me!
See recipe below.
INGREDIENTS
- Pasteurised egg yolks 14
- Bananas 15
- Plant-based "milk" 1 dl (16 teaspoons)
- Baking soda 4 tsk
- Almonds 6 dl
- Sunflower seeds 4 dl
- Linseeds 1 dl
- Sesame seeds 1 dl
- Glutenfree oatmeal 3 dl
- Salt 5 tsk
- Glutenfree flour 14 dl
- Cold pressed coconut oil 2 dl
HOW TO
Whisk the 14 pasteurized egg yolks vigorously and mix all the other ingredients into the bowl.
Shape the buns using water on your hands.
I like to brush the buns with a bit of egg yolk - it makes them crispier.
Give them 40 minutes at 175 degrees in a preheated oven.
This recipe gives approximately 35 buns.
