Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
In the Scale Measure: 208 Grams Natural Almond Meal (I used Bob's Red Mill)
Pour the Almond Meal into a medium bowl and add: 1 tsp. Salt 2 TBL. Sunflower Seeds 4 TBL. Pumpkin Seeds 2 TBL. Sesame Seeds 4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free) 4 tsp. Baking Powder Mix with a wooden Spoon
In the Scale measure: 300 Grams Greek Yogurt
Add the Yogurt to the dry ingredients along with: 4 TBL. Vegetable Oil (I have used Coconut oil as well) 4 Eggs slightly beaten with a fork
Mix with a spatula making sure all the ingredients are combined. Rest for 5 Minutes. This gives the Psyllium Husk time to absorb some of the liquid.
Line a Cookie sheets with Silpat Liners Preheat oven to 350* Using a ¼ cup Ice Cream scoop evenly measure out 9 Buns or use a smaller scoop if you want smaller buns.
Slightly flatten the tops with a spatula dipped in water.
Sprinkle on any seeds of your choice of the tops of each Bun lightly patting them on.
If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the buns.
Bake for 20-23 minutes or until golden brown. I rotate my pans after 10 minutes.
Cool on a wire rack
These Buns are easy to split and hold up to a hearty Cheese Burger. Or use them as you would any other Bun. ENJOY!!
Credit to my friend Monica on #IG for sharing this recipe and giving me permission to share with you all. Her #IG account: MoonKIJKT
Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
In a Small bowl whisk together: 1 Egg 12 0z. 100% Carrot Juice (I used Bolthouse Farms) 3 TBL. Canola Oil
In a Large bowl mix with a Wooden Spoon 1-3/4 Cup Gluten Free Flour (***see Foot note***) 1 tsp. Xanthan Gum 1 Cup Gluten Free Quick Oats 2 tsp. Baking Soda 1 tsp. Baking Powder ½ tsp. Salt 2 tsp. Pumpkin Pie Spice ½ Cup Turbinado Sugar
Add the Wet ingredients to the Dry Ingredients mix until combined using a Wooden Spoon
Add and mix in: do not over beat 1 Cups Raisins ½ Cup Walnuts (Optional) 1 Cup Shredded Carrots
Line Muffin tins with Paper liners Use an ice cream scoop to evenly measure out the batter. Sprinkle a little Turbinado Sugar on the top of each muffin
Bake in a Preheated 400* oven 18-20 Minutes or until done. I use a digital thermometer,insert it into the center of the muffin, when it reaches an internal temperature of 205* the Muffins are done.
Cool in pan for 5 minutes then remove and cool on a wire rack.
Makes 14 Muffins
These muffins freeze well. Make sure they are fully cooled first. I wrap each muffin individually in plastic wrap then place in a plastic container.
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix or buy a Pre-made Gluten Free Flour Mix If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum, if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for: cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour 1/4 Cup Bob's Red Mill Gluten Free Potato Starch 2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch 3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour 1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum I did not do that, I like to add mine to each recipe individually.
Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
