Hey hey hey, since everyone is baking nowadays, I thought I’d chip in with these gluten-free over-night oat buns. I’ve been making them for ages and they never fail 🙏🏻 They are super easy, you just blend the dough in the evening, let it rest in the fridge overnight and bake them in the morning.
Hope you like it,
Michelle
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Gluten-free over-night oat bun
- May 14, 2020
- 12
- 14 hr
- Print this
Ingredients
- 7g dry yeast
- 5 dl cold water
- 5 dl oat flour
- 2 dl oats
- 1 dl sunflower seeds
- 1 dl walnuts
- 1 tbsp psyllium
- 2 tsp salt
- 2 tbsp olive oil
- 2 tsp honey
- 1 dl dried cranberries
Directions
- Step 1
- Place the dry yeast in a bowl and add water. Blend well.
- Step 2
- Add out the flour, oats, sunflower seeds, walnuts, psyllium, and salt and blend into the yeast water mixture. Add olive oil and honey and blend again.
- Step 3
- In the end, scoop in cranberries or whatever you want as flavor. Cover the bowl and place it in the fridge overnight for 12 hours.
- Step 4
- In the morning, heat the oven to 225-250C°.
- Step 5
- Place an empty baking pan at the bottom of the oven.
- Step 6
- Take out the dough from the fridge, form 8-12 buns and place them on (another) baking sheet covered pan and into the oven, on top of the empty pan. Pour 1/2 liter of water on the empty pan in the oven OR 2 dl of ice cubes. This will form steam that will make the buns crunchy on the outside and soft on the inside. Be as quick as you can with the water/ice process, as you want as much heat and steam as possible to stay in the oven.
- Step 7
- Bake for about 15-20 minutes, until the buns have a nice golden color.
- Step 8
- Eat immediately with your favorite topping and enjoy for a few days or freeze them after they have cooled.
