Flourless rhubarb & thyme buns

By: Simon Bajada
From: Nordic Light
Makes: 4 buns
Prep: 5 mins
Cooking time: 30 mins
Photographer: Simon Bajada

Relatively instant bread with rhubarb – why not? I love the way rhubarb cuts through things. Any flourless bread walks the tightrope but these savoury buns do the trick and have a surprisingly good consistency a day or two after baking. They are perfect served with coffee alongside a slice of sharp cheese.

Ingredients

Quantity	Ingredient
2	large eggs
2 tablespoons	olive oil
125g	plain yoghurt
125g	ground almonds
2 tablespoons	golden or brown linseeds, lightly crushed
3 tablespoons	sunflower kernels
4 tablespoons	psyllium husks
1 teaspoon	salt
1 teaspoon	baking powder
2	thin rhubarb stalks, cut into 10 cm batons
1 tablespoon	dark brown sugar
1	small red onion, thinly sliced
8	thyme sprigs, leaves stripped if woody
	see method for ingredients
	see method for ingredients
	see method for ingredients

Method

Preheat the oven to 180°C. Lightly grease a 20 cm cake tin.
Whisk together the eggs, olive oil and yoghurt in a large bowl. In a separate bowl, mix together the ground almonds, linseeds, sunflower kernels, psyllium husks, salt and baking powder. Tip the dried ingredients into the wet mixture and stir together with a wooden spoon to form a dough. Leave to rest in the bowl for 5 minutes.
While the dough is resting, cut the rhubarb batons into thirds and toss them together with the sugar in a separate bowl.
Once rested, divide the dough into four even-sized pieces. Shape each piece into a ball and place them in the prepared cake tin so that they press snugly up against each other. Arrange three rhubarb pieces over each bun, top with the onion slices and thyme and bake for 30–35 minutes until lightly golden. Serve warm with butter or leave to cool and keep for 2–3 days.

Tags:: simon; bajada; new nordic

Flourless rhubarb & thyme buns

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