These buns are so perfect to make for your family on a Saturday or Sunday morning.
You can even involve the kids!
Back home in Denmark, it’s all about ‘hygge’ (consciously creating the space to enjoy life) and it’s standard to enjoy some homebaked bread as part of a continental breakfast on the weekends.
Not only do these buns bring hygge to your weekend, but they are also super nutritious, dairy free and egg free.
Spelt flour has a high water solubility, making it possibly easier to digest for those with wheat intolerance. I struggle with wheat (bloating and constipation) but spelt doesn’t seem to cause any issue. Therefore I use this grain a lot in my baking.
These buns are my choice for the weekends.
350g spelt flour
250g wholegrain flour
200ml dairy free milk
2 tsp easy yeast
2 tbsp extra virgin oil
1 tbsp salt
For the seeded version:
1 tbsp chia seeds
1 tbsp flaxseeds
Combine all ingredients in a bowl one by one and stir as you go. Do it mindfully and with love.
I do believe that cooking with love brings more goodness to the food and to our body.
For best results, allow the mixture to rest for 3 hours or more at room temperature. Allow 30 minutes of rest if you are in a hurry.
Divide the mixture into small or medium sized buns and place them on some baking paper.
For the seeded version: Whisk the egg and brush it on top of each bun. Sprinkle the seeds on top.
Bake the buns in a warm oven at 225 degrees for 30 minutes.
Iron and Zinc
Unlike refined wheat, spelt naturally contains iron and zinc which help to produce red blood cells and boost the immune system.
Better digestive health
Because spelt is a whole grain, it is naturally high in fibre which supports healthy digestion in our children.
Spelt is a low GI wholegrain.
The glycemic index (GI) is a ranking of carbohydrates on a scale of 0 to 100 according to how much they raise blood sugar levels after eating. Foods with a high GI are quickly digested and absorbed which results in a rapid increase in blood sugar levels.
Low-GI foods are preferable as they are slowly digested and absorbed, producing a gradual rise in blood sugar and insulin levels. They therefore provide a continuous supply of energy from one meal to the next, which helps maintain energy and concentration levels and helps keep our children feeling fuller for longer.
Please Note: Because spelt contains gluten, it is not indicated in children with coeliac disease and gluten sensitivity.
Perfect for kids!
Please let me know how you get on and what you think of these buns. Like or share this post and comment below.
So hygge. Enjoy