Lovely, seedy, and loaded with protein and whole grain goodness, these gluten free cottage buns are delicious split and toasted, or buttered and served with soups and stews. They make great sandwiches or burger buns, too. (Skip to recipe)
I've been in a writing funk for the last couple of months. I can sit at the computer for hours like a goggle-eyed dummy, trying to string together some meaningful words that will impact my readers, make them sit up straighter, and say Yeah, she's so wise; words that will be accompanied by a symphony of heavenly trumpets and a stream of light radiating down upon the reader, words that will change the world.
Instead, I scratch my head, clean my closets, bake another cake, then come back to rearrange the papers on my desk, scratch the itchy spot on my leg, avoid organizing my basement, rearrange some more papers, and find a new spot on my ankle to scratch.
Yup, real productivity.
Of course, at night (at about 3:30 AM), while the rest of the sane world is contentedly snoring away, I am the most profoundly wise and articulate wordsmith - writing brilliant sentences that will become the world's next great novel and get me invited onto Oprah. In that dreamy grey area between consciousness and coma, I come up with just the right way to say the million thoughts that are buzzing around in my head. My words are clever and funny and gripping. I ponder deep, deep thoughts and worry endlessly about everything and everybody. I write recipes and put together witty essays and come up with intriguing poems, knowing I will remember them all in the morning.
Then I drift off to sleep (occasionally waking myself with a startling snort - but that's another story).
And then it's morning . . . . and it's ching chong tomato.
So what's that got to do with these delicious gluten-free, seedy, cottage rolls?
That's my point.
Here's an absolutely great recipe for which I have absolutely no story. Can't think of one clever thing to say about them except they taste good, have a great texture, and you should try them.
They are high in protein and fiber and are really nutritious.
And they're adapted from a handwritten recipe given to me by my friend Anja.
Plus these cottage buns are great with soups:::Sausage, Kale, & Bean Soup, Baked Potato Soup, End-of-Winter Root Vegetable Soup, Lemon Chicken Soup with Egg Strands, Homemade Chicken Soup, Garlic Lentil Soup, Creamy Root Vegetable Soup, Gingered Pumpkin Soup, Green Soup, Turmeric Broth, Borscht, Sorrel Soup, Green Pea Soup, Corn Bisque, Tortilla Soup.
And stews:::White Chili, Tomato Mulligan, German Lentil Stew, Mushroom Ragu, Fish Veracruz, Easy Chili Recipe, Eggplant, Kale & Bean Ratatouille, Lentil Sloppy Joes, Shipwreck Casserole, Baked Caponata.
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Kitchen Frau Notes: For this recipe, you will need to use the creamed cottage cheese that comes in tubs in the grocery store, not the dry curd kind that comes in bags and is used mostly for baking. If you live in a country where creamed cottage cheese is not as easily available, I think ricotta cheese may work as well, although I haven't tried it yet myself.
Buckwheat flour and oat flour are the two most 'sticky' gluten-free flours. You can use either light or dark buckwheat flour. You can make your own oat flour by whizzing gluten-free oats in the blender until fine.
Gluten Free Cottage Buns
- 1 cup (100gms) almond flour
- 1 cup (150gms) buckwheat flour
- 1 cup (100gms) gluten-free oat flour
- ½ cup (60gms) ground flaxseeds (I use golden flaxseeds)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups (500 grams) cottage cheese (not dry curd cottage cheese)
- ½ cup (120ml) oil (I like avocado oil)
- ¼ cup (60ml) water
- 2 tablespoons coconut sugar (or 1 tablespoon honey)
- ½ cup (70gms) sunflower seeds
- ½ cup (70gms) pumpkin seeds
- 1 tablespoon sesame seeds
Preheat oven to 350°F (180°C). Grease 2 baking sheets or line them with parchment paper.
Combine flours, ground flaxseeds, baking powder, and salt in a bowl and set aside.
Separate the eggs, placing the whites in the bowl of a stand mixer and the yolks in two small separate bowls.
Whip the egg whites until stiff peaks form. Scrape them into another small bowl and set them aside. No need to clean the mixer bowl.
Into the same mixer bowl, add the cottage cheese, oil, water, sugar, and one of the reserved egg yolks. Beat until combined, then dump in the dry ingredients and continue beating, just until everything is moistened. Add the sunflower seeds and pumpkin seeds and beat until they are mixed in.
Remove the bowl from the mixer stand, and fold in the beaten egg whites. Only combine them until there are no large chunks of whites visible, but try not to combine them too much, so you retain some of the air from the egg whites.
Using two tablespoons, scoop up about ½ cup (120ml) of dough at a time and drop it onto the prepared baking sheets, to make 12 buns. Use the spoons to shape the plops of dough into rustic, rough buns. The dough spreads out somewhat when baking to make buns that are slightly flatter, which are good for slicing in half to toast or use as sandwiches. If you want more of a dinner bun shape, use the back of a spoon to tuck and shape the dough into higher mounds.
Beat the remaining reserved egg yolk with about 1 teaspoon of water until foamy. Dab the beaten yolk onto the tops of the buns with a pastry brush. Sprinkle with the sesame seeds.
Bake for 25 to 30 minutes, until golden brown on top.
These freeze well.
Makes 12 buns.
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