Gluten-free recipe for fiber-rich wholemeal buns

These fiber-rich kernel buns are bursting with fiber, kernels, juice and flavor. They're a hit for breakfast, in a packed lunch, and as a small snack. sidekick for dinner. For lunch, they can be topped with rockfish roe and avocado, for example, but they also taste especially delicious toasted with your morning coffee. In addition to being filled with lots of seeds and grains, they are also fluffy and juicy. They are SO good, juicy and flavorful, and they don't get dry or boring after sitting for a few days. 

TIP: Also try this delicious recipe chocolate rye with dark chocolate and dates.

Gluten-free and vegan buns with fiberHUSK

The fiber-rich core buns are gluten-free, and they are also completely vegan. The fantastic ingredient that makes it possible is FiberHUSK, a form of dietary fiber that creates a jelly when mixed with liquid. This jelly holds the ingredients together like eggs, and you can then whisk air into the dough, giving the baked goods a good structure. We use the yellow package of FiberHUSK, which is especially for baking. If you have the green package, you can pulverize them in a mini chopper beforehand. 

Buckwheat groats

The good, coarse texture of the buns comes mainly from buckwheat kernels. They become juicy and delicious, and give a nice nutty flavor to the kernel buns. Buckwheat kernels are actually a seed. It is a super healthy ingredient with lots of fiber and protein, and kernels therefore give the buns a good satiety. We use both buckwheat kernels and flour in baked goods. For example, in this delicious buckwheat bread. In addition, it is also a wonderful ingredient to add volume to salads. For example, try buckwheat kernels in this salad with edamame beans or our buckwheat salad with baked beetroot. We can also recommend you to make roasted buckwheat kernels and use them as a sprinkle over yogurt, soup or salad.