Breakfast Buscuits without Flour | Episode 528

16:13

 Quick breakfast buns with oats, sun-dried tomatoes, olives and seeds.

SERVES: MAKES 9
PREP TIME: 15 M
COOK TIME: 15 M
TOTAL TIME: 30 M









Ingredients
  • 100g oats
  • 60 ml warm water
  • 1 tbsp olive oil
  • 1 egg
  • 1 egg white
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch garlic powder
  • pinch onion powder
  • handful sun-dried tomatoes
  • handful parsley
  • handful black olives, pitted
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 80g feta cheese, crumbled
  • 1/2 tbsp tomato paste
  • 1 egg yolk + 1/2 tbsp water for brushing
  • sesame seeds
Method

1. Preheat the oven to 180 C / 355 F and line a baking sheet with parchment paper.

2. Chop the sun-dried tomatoes, olives and parsley.

3. In a medium mixing bowl, stir together the oats, salt, spices egg, egg white, oil and water.
Add the tomatoes, parsley, seeds, olives, feta and tomato paste. Stir until well combined.

4. Use a ice cream scoop or your hands to make 9 to 10 balls. Place on lined sheet, flatten each ball lightly with your hands. 

5. Mix the egg yolk and water together, brush top of each ball of the egg yolk and sprinkle some sesame seeds on top.

6. Bake in preheated oven for about 15 minutes or until lightly browned.



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