'Nothing beats freshly baked buns'


(13-14 Buns)

  • 2 cup rice flour
  • 2 cup chickpea flour
  • 4 tbsp sesame seeds
  • 4 tbsp olive oil
  • 4 tbsp psyllium husk
  • 1 tbsp arrow root
  • 2 tsp baking powder
  • 2 tbsp lemon juice or 1 tbsp apple cider vinegar
  • 1 tbsp natural yogurt (plant yogurt as vegan option)
  • Fresh and dry rosemary
  • 2 cups nut milk or water
  • Sea salt

These buns recipe start to came up to my mind when we were traveling in NYC. I saw something similar in a food market and i started to think about it. They are slightly hard in the outside and softer in the inside. They have some notes of rosemary but you can use any other herbs, adding as much as you like to intensify the taste. One trick is to smell the buns while making them to notice if you need some more herbs. You can also add some chopped nuts or seeds and combine them with the dough.

Preheat the oven to 200°C. In a big container mix all the dry ingredients. Now add the yogurt and chop the herbs thinly, these buns are made with fresh and dried rosemary. Combine. Add the lemon, water and oil and mix with your hands until the ingredients stick together (if too dry add some spoons of water). Let it sit for five minutes.

Work the dough wit your hands and cut it into 13-14 pieces. By using your hands make small buns and place them on an oven tray. Put the tray in the oven and bake for about 25-30 minutes. When they are ready, place them on a rack and let them cool down for a while. 

These buns are delicious with some plant pateé (sunflower basil spread, curry-cashew cream) , hummus, tapenade... as well with some avocado slices, sprouts and dried fruits or nuts as topping.