Gluten-Free Dutch Muesli Buns
Discover the wholesome goodness of Gluten-Free Dutch Muesli Buns—perfectly soft, nutrient-packed rolls brimming with seeds, oats, and dried fruits. This delicious recipe combines gluten-free all-purpose flour with psyllium husk powder for structure and a hearty blend of chia, sunflower, and pumpkin seeds for crunch. Sweet raisins and chopped apricots bring a chewy burst of natural sweetness, while a touch of honey adds depth to the flavor. Ideal for breakfast or teatime, these buns rise to golden perfection and are free of gluten, making them a delightful option for those with dietary sensitivities. Easy to prepare and packed with fiber and vitamins, these muesli buns are the perfect balance of health and taste in every bite.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Gluten-free rolled oats
- 2 tablespoons Chia seeds
- 50 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 50 grams Raisins
- 50 grams Dried apricots, chopped
- 7 grams Active dry yeast
- 300 ml Warm water (about 110°F/43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 tablespoon Psyllium husk powder
Instructions
1. In a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the active dry yeast over the mixture. Let it sit for about 5 minutes until foamy.
2. Meanwhile, in another bowl, mix the gluten-free all-purpose flour, gluten-free rolled oats, chia seeds, sunflower seeds, pumpkin seeds, raisins, dried apricots, salt, and psyllium husk powder.
3. Once the yeast mixture is foamy, add the olive oil to the bowl and stir to combine.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a sticky dough forms. If the dough is too dry, add a bit more warm water, a tablespoon at a time.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour until it doubles in size.
6. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a bun and place them on the prepared baking sheet.
8. Let the buns rise for another 20 minutes, covered with a damp cloth.
9. Bake in the preheated oven for 20 to 25 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
10. Remove the buns from the oven and let them cool on a wire rack before serving or storing.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 29.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 440.3 g | 160% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 97.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
