Flourless rhubarb & thyme buns

Flourless rhubarb & thyme buns

By
From
Nordic Light
Makes
4 buns
Prep
5 mins
Cooking time
30 mins
Photographer
Simon Bajada

Relatively instant bread with rhubarb – why not? I love the way rhubarb cuts through things. Any flourless bread walks the tightrope but these savoury buns do the trick and have a surprisingly good consistency a day or two after baking. They are perfect served with coffee alongside a slice of sharp cheese.

Ingredients

Quantity Ingredient
2 large eggs
2 tablespoons olive oil
125g plain yoghurt
125g ground almonds
2 tablespoons golden or brown linseeds, lightly crushed
3 tablespoons sunflower kernels
4 tablespoons psyllium husks
1 teaspoon salt
1 teaspoon baking powder
2 thin rhubarb stalks, cut into 10 cm batons
1 tablespoon dark brown sugar
1 small red onion, thinly sliced
8 thyme sprigs, leaves stripped if woody
see method for ingredients
see method for ingredients
see method for ingredients

Method

  1. Preheat the oven to 180°C. Lightly grease a 20 cm cake tin.
  2. Whisk together the eggs, olive oil and yoghurt in a large bowl. In a separate bowl, mix together the ground almonds, linseeds, sunflower kernels, psyllium husks, salt and baking powder. Tip the dried ingredients into the wet mixture and stir together with a wooden spoon to form a dough. Leave to rest in the bowl for 5 minutes.
  3. While the dough is resting, cut the rhubarb batons into thirds and toss them together with the sugar in a separate bowl.
  4. Once rested, divide the dough into four even-sized pieces. Shape each piece into a ball and place them in the prepared cake tin so that they press snugly up against each other. Arrange three rhubarb pieces over each bun, top with the onion slices and thyme and bake for 30–35 minutes until lightly golden. Serve warm with butter or leave to cool and keep for 2–3 days.
Tags:
simon
bajada
new nordic
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