Glutenfree carrot buns
25 gram organic yeast
5 dl. water
100 grams carrot (I used the organic pulp from my juice)
3 tablespoons organic pumpkin seeds from Urtekram
2 tablespoon organic sesame seeds from Urtekram
2 tablesppons psyllium husk
2 tablespoon organic akacie honey
1 tablespoon organic virgin oil
1/2 teaspoon salt from
50 gram almond flour from Urtekram
150 gram whole grain corn flour from Urtekram
Dissolve the yeast in the tempered water, add psyllium Husk, mix it until the consistency has thickened, then add salt, honey, oil and carrots.
Add sesame,- and pumpkin seeds and finally the flour.
Turn oven up to 200 degrees and let the dough rise for 30 minutes.
The dough should not kneaded but merely cut out and made into rolls 8, behind them in the pre-heated hot air oven for 20 minutes.