Eggless, Sugar-Free Spelt Buns
I’m wild about fresh bread. WILD! Giving up refined flours in order to lose weight crippled me in the beginning. Nothing could ever replace a soft, fluffy slice of brown bread in my eyes.
I did every thing I could to eat more whole grains. But some days I’d sit on my couch paralyzed by cravings for a fresh roll. So I started experimenting. I first made a flaxseed bun and for the longest time this satisfied me. But I wanted something more. I wanted something I could slice and use to make sandwiches. This recipe has been tweaked, refined and last week I finally made a bun that has no eggs or sugar.
Ingredients
Spray-And-Cook for the dish you’ll be baking your buns in
1 cup and 2 tbsp warm water
1/3 cup of melted butter
2 tsp instant dry yeast
1/4 cup apple sauce/ 1 extra large egg
1/4 cup of xylitol
1 1/2 teaspoon salt
500 g brown spelt flour (I buy mine from Dischem)
poppy/sesame seeds/millet grains
Method
In a small bowl, activate the yeast by mixing it in the water, with the melted butter and xylitol.
Let the mixture rest for 15 minutes.
In a mixer bowl, add flour, salt, and apple sauce together.
With a dough attachment, add the yeast concoction to the flour and mix for 2-3 minutes.
The dough will look sticky. This is correct, don’t be tempted to overmix.
Rub your hands with a little bit of oil and break the dough up in 12 small balls.
Place it in a rectangular dish that is laced with spray-and-cook.
Let the dough rise in a warm area, covered by a tea towel, for 10 minutes.
Lightly brush buns with melted butter and sprinkle with seeds/millet grains
Bake in a 190 degree oven for 10-15 minutes, or until the tops are brown.
