Many people believe that proper nutrition means completely avoiding pastries and bread. In fact, you can bake nutritious products that will not disrupt your diet and even add the necessary protein to your daily diet. These buns are dense, keep you feeling full for a long time and are an excellent substitute for regular bread in morning sandwiches. The author of the Zen channel “LIGHT Recipes” (12+) spoke about how to choose the right proportions, maintain an elastic texture and not overload the stomach with extra calories.
What you will need:
Eggs – two pieces
Cottage cheese zero percent – one hundred eighty grams
Oatmeal – one hundred and ten grams
Psyllium – ten grams, you can do without it
Baking powder – seven grams
Salt – one pinch
Sesame or seeds – for sprinkling, optional
Each finished seventy gram bun contains about one hundred and forty calories, twelve grams of protein, three grams of fat and fifteen grams of carbohydrates. This is a balanced set for those who control their nutrition.
How to cook:
- Turn oatmeal into flour using a blender, pour into a deep bowl.
- Add psyllium, baking powder and salt, and gently stir the dry mixture.
- In a separate container, beat the eggs with cottage cheese until smooth and without lumps.
- Combine the liquid and dry parts, mix thoroughly until smooth.
- Leave the dough at room temperature for fifteen minutes to allow the cereal to absorb moisture.
- Divide the mixture into four to five equal parts, form into balls and place on a baking sheet with a silicone mat.
- If desired, lightly press sesame or any seeds onto top.
- Bake in an oven preheated to one hundred and sixty-five degrees for about thirty minutes.
- Check doneness with a wooden skewer; it should remain dry.
- Turn off the heat, open the door slightly and leave the items inside for fifteen minutes.
- Transfer to a wire rack and let cool completely before serving.
It is convenient to store the finished buns in a container for several days. Use them instead of regular breakfast bread or as a snack on their own. The dough does not fall, the crumb remains elastic, and the feeling of fullness lasts until lunch without spikes in blood sugar levels.
Bon appetit!
