Delicious and delightful carrot buns. They are easy to make, and my version is gluten- and lactose-free. They turned out damn good, if I do say so myself—especially when they were warm.
Recipe for gluten-free carrot buns with sunflower seeds
Delicious and delightful carrot buns. They are easy to make, and my version is gluten- and lactose-free.
They turned out really great, if I do say so myself – especially when they were warm.
However, I need to work a bit on the recipe, as the ones that went into the freezer weren’t as good when they came out again.
Servings: stk.
Gluten-free carrot buns with sunflower seeds
Delicious and delightful carrot buns. They are easy to make, and my version is gluten- and lactose-free. They turned out damn good, if I do say so myself—especially when they were warm.
Ingredients
- 250 gram Water
- 50 gram Yeast
- 2 pcs. Egg
- 6 gram Salt
- 20 gram Sugar
- 75 gram Sunflower Seeds
- 200 gram Carrots
- 500 gram Buckwheat Flour
- 35 gram Margarine I used Ama plant baking margarine without milk
Instructions
- Start by coarsely grating the carrots.
- Knead all the ingredients together, preferably in a mixer or with an electric beater.
- Knead for up to 5 minutes, so it all comes together well.
- Cover with a tea towel and let it rise at room temperature for at least 30 minutes.
- Line a baking sheet with parchment paper.
- The dough is on the wet side, so you can't shape it with your hands.
- Use two tablespoons to scoop the dough and place it on the baking sheet. This makes 8-10 buns, depending on the size.
- Bake them in the oven at 225 degrees Celsius (437 degrees Fahrenheit) (fan) for 15 minutes.