More and more people are interested in a vegan diet, but many of them worry they won’t get enough protein without any animal products. I didn’t even know you find protein in anything other than dairy products, meat and eggs before I turned vegan and read everything about nutrition I could get my hands on. The truth is that with a well rounded vegan diet, you’ll get plenty of protein while avoiding the cholesterol and saturated fats that would come with eggs and dairy. These tasty little buns contain close to 10g of protein each, eating two of them gets you close to eating a protein sports bar.
What you need:
50g gram flour (chickpea flour)
200g wholemeal bread flour
50g pumpkin seeds
50g sunflower seeds
20g chia seeds
20g brown linseeds
1tbsp olive oil
1tbsp date sugar
1tsp dried yeast
200ml lukewarm water
How you do it:
In a bowl mix all the dry ingredients.
Add water (a little at a time) and olive oil and keep mixing until you get a dough.
It will be a bit stickier than normal bread dough, which is why I personally don’t knead it with my hands, as you would with bread, but using a spoon.
Really press the spoon into it and “knead” for about 5mins (great arm exercise).
Form a ball and cover the bowl with a damp tea towel.
In a warm spot let it rise for at least 2-2.5 hours (it won’t rise as much as bread,
but it will get slightly airy/ bubbly).
Preheat your oven at gas mark 6 (200C).
Using your hands form 8 little buns and place them on a lined baking tray.
Bake for 20-25mins or until lightly browned and sounding “hollow” if you tap them with a spoon.
Leave to cool down before slicing them to make little sandwiches with a filling of your choice or eat them as they are when still slightly warm, yum.