Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


These buns has a beautiful pinkish colour, kinda like the skin of a sweet potato on the outside. Inside it has a peachy colour and the strings of beetroot inside makes fun colour patterns. Have no idea why the outside crust has a different colour than the inside bun, but it looks cool. 

Princess Peach Buns kind of.. Perfect for every little princess or anyone who loves pink!Ain’t this a great way to make your kids eat beet root?

The beetroot has been added to the dough in two ways: mashed and grated. The mash gives the buns a beautiful colour on the outside and creates a smooth dough. The grated beet root is to give the buns more texture and when you slice the buns open you see the grated beetroot

AND.. it also tastes great! It’s not only about how they look, these buns are healthy and are a great way to incorporate some veggies into your bread.


These buns can be enjoyed with:



If you like baked goods with vegetables you might also like these buns:



Makes about 12 buns


Ingredients


Buns


  • 2.5 dl grated beet root (1 cup)
  • 2.5 dl chopped beet root (1 cup)
  • 1 tablespoon chia seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon linseeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1.2 dl boiling water (½ cup)
  • 11g dry yeast (0.4 oz)
  • 2 tablespoons organic white flour
  • 9.5 dl white organic flour (4 cups)

Glaze


  • 1.2 dl plant milk of choice (½ cup)
  • 2 tablespoons maple syrup
  • Sprinkle of sesame seeds
  • Sprinkle of freshly grind salt

What you will need


Beets


  • 1 vegetable peeler
  • Cutting board and knife
  • 1 grater
  • 1 small pot
  • 1 strainer
  • 1 blender

Dough


  • 1 big bowl
  • 1 measuring cup
  • Spoons to measure
  • 1 whisk
  • 2 oven racks
  • baking paper or silicone mats

Glaze


  • 1 brush
  • 1 cup

Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Vegan Beet Root Buns - The Vegan Eskimo


Instructions


  1. Wash and peel the beet root. Grate half of the beet root to one cup. Chop the other half in about 1 – 1.5 cm dices (½ inch or so). Put the chopped beet root in a pot with some water and boil for about 20-25 minutes or until they are soft.
  2. In a big bowl put in the chia seeds, sunflower seeds, linseeds, sesame seeds, pumpkin seeds, granulated sugar, salt and pepper, along with the boiling water. Let rest for a few minutes until the temperature is lukewarm, then add in the yeast and 2 tablespoons of flour. Whisk well and let rest for 10 minutes to wake up the yeast. Its woken when fluffed up.
  3. Strain the boiled beet root when soft and put in a blender and blend until smooth. Let cool down until lukewarm. Do not put in the mash in when too hot, this will kill the yeast.
  4. When the mash has cooled transfer the mash and the grated beet root to the yeast mixture and whisk.
  5. Pour in 1 cup (2.5 dl) and whisk. Now the dough should be too thick to whisk anymore. Put in the rest of the flour little by little while kneading with clean hands (the amount of flour can vary slightly, depends on how 'wet' you beet mash is, don't use too much flour, the dough should be smooth, soft and on the egde of sticky). When the dough starts to form, put on a clean tabletop and knead for about 5-10 minutes.
  6. Put the smooth dough back in the bowl, cover with a clean kitchen towel and let rest for 30-45 minutes (in a warm spot) or until the dough has doubled in size. The resting time depends on how warm the room is.
  7. Prepare 2 oven racks with baking paper or silicone mats.
  8. When risen take the dough and divide in to about 12 equal sized pieces. Roll into flat buns, place on the baking trays with enough space in between for them to rise. Cover with a clean kitchen towel and let the buns rest for 30-45 minutes (in a warm spot) or until doubled in size.
  9. Preheat the oven to 200 c (390 F).
  10. When finished rising mix the glaze in a small bowl. Wet the buns with a brush and sprinkle with sesame seeds and salt.
  11. Bake the trays separately in the middle of the oven on 200 c (390 F) on normal setting for about 25-30 minutes or until slightly golden.
  12. Take out of the oven and let cool down.

Eat with vegan butter, Vegan Roasted Garlic Butter, Strawberry Jasmine Peach Jam or use as a sandwich bread or as a burger bun.


Enjoy !


 Vegan Beet Root Buns - The Vegan Eskimo


 Vegan Beet Root Buns - The Vegan Eskimo


 Vegan Beet Root Buns - The Vegan Eskimo


 Vegan Beet Root Buns - The Vegan Eskimo


 Vegan Beet Root Buns - The Vegan Eskimo