The buns that Popeye the Sailor Man would approve ! Full of fresh green spinach, healthy and full of seeds and nutrients !
Super green and delicious. Crunchy shell, soft and fluffy inside. Perfect for burgers, sandwiches or to top with any other spread, jam, vegan butter or other delicious topping.
Can be enjoyed with:
- Vegan Roasted garlic butter
- Strawberry Jasmine Peach Jam
- Sweet Potato Hummus
- Caramelized Red Onion Sunflower Spread - pictured above
If you like these buns with vegetables you might also like:
- Vegan Sweet Potato Buns
- Vegan Herbal Carrot Buns
- Vegan Beet Root Buns
- Vegan Sweet Pumpkin Buns
- Vegan Cinnamon Rolls / Cinnabuns
Makes 12-14 buns
- 300g fresh spinach (0.70 lbs)
- 2.5 dl boiling water (1 cup)
- 2 tablespoons pumpkin seeds
- 2 tablespoons lin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 11g dry yeast
- 15 dl white organic flour (6½ cups)
- 1.2 dl plant milk (½ cup)
- 2 tablespoons maple syrup
- Sesame seeds
- Salt (optional)
What you will need
- 1 big bowl
- 1 stick blender
- 1 spoon to stir
- 1 measuring cup
- 2 oven racks
- Baking papers or silicone mats
- 1 small bowl
- 1 brush
- Take all the spinach in the big bowl and pour in the boiling water. Blend until smooth.
- Add in all the seeds, sugar, salt, pepper and olive oil and stir. If the water is too hot for the yeast, wait a few minutes, but usually the spinach would have cooled the mixture down to the right temperature. You don’t want the yeast to get too hot, then it wont work.
- Add in the yeast when the mixture is lukewarm, along one cup of flour (2.5 dl). Mix well and let sit for about 10 minutes, you want the yeast to wake up and the sugar helps with that. When the mixture has developed small bubbles and risen a bit its ready to add the rest of the flour.
- After the short rest, put in 2 cups of flour (5 dl) and mix well with the spoon. Now the dough should be too thick to stir any further.
- Add in the rest of the flour (3.5 cups or 6.5 dl flour) little by little while kneading with your hands. The amount of flour can vary slightly depending on how ‘wet’ the spinach is, you might use a little less flour than the recipe, or might use a tiny bit more.
- Knead the dough for about 10 minutes, then cover with a bit of flour and put back in the bowl. Cover with a clean kitchen towel and let rest for about 30-45 minutes in a hot place, or until the dough has risen to double the size. This time depends on how warm your room is, the warmer the quicker.
Prepare 2 oven racks with baking paper or silicone mats.
When the dough has doubled its size, knead it gently on a clean tabletop and cut it into about 12-14 evenly sized pieces. Rolls the buns smooth and flat and place then on the baking trays, allowing some space in between the buns for them to rise. Cover with a clean kitchen towel and let rest for about 30-45 minutes or until the buns has doubled in size.
Make the glaze. In a small bowl put in the plant milk and maple syrup. Mix well. Preheat the oven to 200 c (390 F).
When the buns has doubled in size glaze them with the brush. Sprinkle sesame seeds on top and freshly grind salt. Bake in the preheated oven for about 30 minutes on normal setting, or until golden on top. Bake both trays separately.
Take out the buns when baked and let rest. Can used as bread for a sandwich, as a normal bun or as a burger bun.