After the success of the grain free focaccia amore I have made several variations of that bread. This is one of them. Buns – that I feel has got both a very bread like texture and taste. Nut free, milk free… For me the main thing though is how these buns actually raised in the oven – similar to a classic bun would – and also got that thread like structure in the cracks that appears in rising bread. Bread nerd? Me? I guess that comes from 20+ years of baking bread – traditional ones and grain free versions.
First – look at this picture:
See the thread like constructions in those cracks? This is what I am talking about! Ahhh – you have to make this recipe! And believe me – it’s very easy! And quick! The recipe makes four buns. Double up if you want more.
Turn the oven to 180 C (360 F) and prepare a baking tray with parchment paper
In a big bowl:
- 4 tbsp. ground flax seeds (I use golden flax seeds) – either buy ground or grind in a coffee grinder
- 2 tbsp. bread spice *
- 150 ml (0.6 cup) water
* either buy ready mixed and ground bread spice – or make your own by mixing 2 parts fennel seeds, 2 parts caraway seeds, 2 parts anise seeds and 1 part coriander seeds – grind together in a coffee grinder or mixer. I use a tbsp. to measure – 2 tbsp. of all except the coriander seeds (1) and then I store the rest of the mix in a glass jar until the next time I bake.
This is what that mix looks like. The flax seed flour will swell and make a very creamy texture.
In a smaller bowl, separately mix:
- 100 ml (0.4 cup) coconut flour
- 100 ml (0.4 cup) potato flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Now, to the flax seed mix above, add:
- 2 eggs
- the mixed flour from the smaller bowl
- 4 tbsp. olive oil
Stir until all is well mixed and forms a sticky dough. With your hands (rinse your hands with water first to prevent the dough to stick to you) form 4 round patties and place them on the baking tray.
They should be about he size of a small’ish home made hamburger Sprinkle with sesame seeds or poppy seeds if you like.
Bake for 25 minutes.
I love the scent of them – totally reminds me of my serious bread making days a few years back.
Fill as you please and eat still slightly warm for best effect. I only had cheese slices with bell pepper pieces at home so this is how I filled them: Butter, ruccola (Arugula), cheese, pear and lemon balm. I can imagine the combination of this, but with goat cheese instead of the plain ones I used would be awesome!