Recipes.

Flaxseed Buns


Keys2words: Flaxseed Buns by Hemsley Hemsley
  • 6 servings
  • Prep - 45 mins
    Cooking - 22 mins
  • Total - 1 hour 7 mins
Keys2words: Flaxseed Buns by Hemsley Hemsley

Jasmine and Melissa's (known as Hemsley + Hemsley) cooking philosophy focuses on a back to basics approach, that uses nourishing and wholesome ingredients. These Flaxseed Buns from their cookbook, are completely nut-free and have a delicious light and bread-like texture. They suggest doubling the batch and freezing (pre-sliced) for last-minute breakfasts and lunches.  

Servings: 6
Preparation: 45 mins
Cooking: 22 mins

Ingredients

  • 150 g flaxseeds, ground or whole.
  • 1 teaspoon bicarbonate of soda.
  • 1/2 teaspoon sea salt.
  • pinch black pepper.
  • 3 eggs, beaten.
  • 1/2 tablespoon rice malt syrup.
  • 2 tablespoons lemon juice (you can also use apple cider vinegar).
  • 3 tablespoons butter, melted (you can also use melted coconut oil).
  • 3 tablespoons water.
  • 1/2 teaspoon dried herbs (such as thyme, bruised fennel or caraway seeds).
  • 1 tablespoon white sesame seeds, for sprinkling (optional).

Directions

1. Preheat the oven to fan 180ºC/350ºF/Gas Mark 6 and line a baking tray with baking parchment.

2. Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.

3. Take 4-5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with sesame seeds (if using) and gently pressing them in.

4. Bake in the oven for 20-22 minutes until the buns spring back to touch.

5. Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.


Note

The original recipe from Jasmine + Melissa contained maple syrup. We've swapped it for rice malt syrup to reduce the fructose content.

  • Sprinkle the top with sesame seeds before baking, for a proper burger-style bun.
  • You can also bake this in a tray, focaccia-style.

Jasmine and Melissa's (known as Hemsley + Hemsley) cooking philosophy focuses on a back to basics approach, that uses nourishing and wholesome ingredients. These Flaxseed Buns from their cookbook, are completely nut-free and have a delicious light and bread-like texture. They suggest doubling the batch and freezing (pre-sliced) for last-minute breakfasts and lunches.

Ingredients

  • 150 g flaxseeds, ground or whole.
  • 1 teaspoon bicarbonate of soda.
  • 1/2 teaspoon sea salt.
  • pinch black pepper.
  • 3 eggs, beaten.
  • 1/2 tablespoon rice malt syrup.
  • 2 tablespoons lemon juice (you can also use apple cider vinegar).
  • 3 tablespoons butter, melted (you can also use melted coconut oil).
  • 3 tablespoons water.
  • 1/2 teaspoon dried herbs (such as thyme, bruised fennel or caraway seeds).
  • 1 tablespoon white sesame seeds, for sprinkling (optional).

Directions

1. Preheat the oven to fan 180ºC/350ºF/Gas Mark 6 and line a baking tray with baking parchment.

2. Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.

3. Take 4-5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with sesame seeds (if using) and gently pressing them in.

4. Bake in the oven for 20-22 minutes until the buns spring back to touch.

5. Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.

Note

The original recipe from Jasmine + Melissa contained maple syrup. We've swapped it for rice malt syrup to reduce the fructose content.

  • Sprinkle the top with sesame seeds before baking, for a proper burger-style bun.
  • You can also bake this in a tray, focaccia-style.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE eBOOK!
Simply Sweet Treats

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

danabol-in.com

https://danabol-in.com/

виагра цена киев