This gives about 6 buns
* 250 g flour – a good combination is 200 g spelt and 50 g oats
* 2.5 dl liquid – I use almond milk, but water or other milk is fine.
* 1 full tsp baking powder
* 1 small tsp salt
Sunflower seeds, chia seeds, fresh rosemary or flaky salt.
Use what you like and have.
HOW TO MAKE THIS DISH
Preheat the oven to 250 C.
Sift the flour and baking powder into a baking bowl.
Add the salt.
Pour in the liquid.
Stir everything well together so that there are no flour lumps.
The dough will be sticky.
Prepare a baking tray with parchment paper.
Use two tablespoons to make the buns and place them evenly spread on the baking tray.
Dip the spoons in lukewarm water between scooping the dough if it gets too sticky.
Turn the oven heat down to 200 C.
Bake the buns for about 20 minutes in the middle of the oven.
Leave them to cool of on an oven shelf on your kitchen counter.
Serve for breakfast with butter and cheese or why not my new favorite topping: hummus and papaya.
You can easily turn these into sweeter buns by omitting the salt and adding dried fruits, nuts or chocolate. A great z`nüni or z`vieri snack.
I call them breakfast buns, but they go perfectly well with soup at supper of course.