Quick no-knead spelt-zucchini buns

Who doesn’t love waking up to freshly baked bread in the morning? I know I do! Although in my house, no one exactly gets up and bakes for me, that’s my job. So my solution is to at least keep it easy and quick in the morning to save myself some time and hassle when I want my morning buns! This recipe for healthy breakfast buns literally takes 5 minutes to make (not counting the time in the  oven). You fix the dough the night before and make the rolls in the morning. And voilá! It couldn’t be easier! Oh yeah, and then then it’s vegan!

Ingredients (makes 8-10):

3 cups/6 deciliters of water

10 grams of active yeast

1 tsp of salt

1 tbsp of agave

1 tbsp of olive oil

100 grams of grated zucchini

100 grams of quick oats

600 grams of spelt flour


The night before, make the dough. Add the water to a bowl and stir in the yeast. When the yeast has dissolved, add the salt, agave, oil, zucchini and oats. Stir well. The put in the flour, a little at a time while stirring. The dough is supposed to be wet, no need to knead. Cover the bowl with a damp towel and store in the fridge overnight. The next morning, use  a spoon to scoop up the dough and make buns. Place the buns on baking paper and bake in the oven on 350 F/180 C for about 20 minutes.


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