Category: Savory baking

French mini buns

A nice finish to the post Christmas and New Year's light dinner of soup is a French mini bun. Fresh and crispy outside, smelling of butter inside. They are still fresh on the next day, taste fluffy and yummy.

Ingredients for 12 pieces:

80 ml warm water

120 ml milk

4 g dry yeast

300 g flour

1 tbsp sugar

1 tsp salt

25 g soft butter

Some more flour for kneading and sprinkling

Preparation:

Dissolve the yeast in the water and milk. Sift the flour, together with sugar and salt. Pour the liquid ingredients into the dry ones. Knead for about 10 minutes. If the dough remains sticky, add some more flour.

Leave the dough in a warm place for about 1,5-2 hours, it should double its size. Add the soft butter, the dough would be sticky until it takes all the butter. Add some more flour if needed. Separate into 12 small balls and leave them on a pan, covered with a moist towel for a 15 minutes. Then remove the towel and let them rest and raise for another minutes. Preheat the oven at 220-230 degrees.

Sprinkle the buns with flour and make a little cut on top of them. Bake about 18-20 minutes. Let them cool down on a metal grid.

Mini vegan burger buns

Fasting is a great opportunity to do a detox cleaning. These vegan burgers make some difference among regular oat and fruit bowls breakfast meals. They are not gluten free as they contain wholegrain flour but you can always use some other flour at your choice.

Besides in the form of little buns you can make a whole round bread out of the dough and serve it for Christmas Eve dinner.

Burgers suggest free choice of the filling. Mine were spread with humus, I put some lettuce and tomatoes and sprinkled with homemade salty spice.

Ingredients:

1 cup whole grain wheat flour

1/2 cup corn flour

1/2 cup oat flakes

2-3 tbsp emer flour or flaxseed

1 tsp salt

1 tbsp vinegar

1 tsp baking soda

1 cup warm water

2-3 tbsp olive oil

sesame/sunflower/pumpkin seeds for decoration

Preparation:

Mix all kinds of flour, oat flakes and salt.

Stir baking soda into the vinegar, add the water and the oil. Mix with the dry ingredients.

The result is like thick brown sticky mess but don't worry. After baking it turns out crusty bread outside but soft inside. You should use some baking paper.

Form the buns onto the pan with the help of two table spoons. Bake them in preheated oven at 180 deg for about 20 minutes.

Wholegrain zucchini muffins

I've been forced lately to cook as healthy as possible. Which is not so bad considering well being advantages. And the result is here - baking salty muffins and besides suitable for low calorie diet. ;)

Ingredients for 12 pieces:

  • 2 middle zucchinis, grated
  • 1 cup wholegrain wheat or rye flour
  • 1 egg
  • Green herbs at your choice - parsley, green onions, dill, etc.
  • A pinch of salt, black pepper, garlic powder
  • 100 g yellow cheese
  • 1 tsp baking soda and 1 tsp baking powder
  • 3-4 tbsp olive oil

After grating the zucchinis you should squeeze them to get rid of their moisture. It helps muffins stay fluffy, not sticky. Add the green herbs and the beaten egg.

Mix in a bowl the flour, baking powder, garlic powder. Add the grated zucchinis. Grate the cheese and stir it with the oil and together with the zucchini and flour mixture. If it is too liquid, add some more flour. It should look as thick as cupcake mixture.

Preheat the oven at 180 degrees, prepare paper baskets or use a silicon tray. Spread the mixture and bake about 35-40 minutes.

They are tasty while still warm, unfortunately when they cool down, some taste is lost. The go well with gaspacho or tomato sauce.