Oat Buns - GI

Here's how:

• 1

  Measure out the rolled oats, sunflower seeds, and psyllium husk into a bowl.

• 2

  Bring the water to a boil and pour it over the mixture. Stir and cover with plastic wrap.

• 3

  Let the mixture rest for about 30 minutes. It will become quite firm in consistency—that's how it's supposed to be.

• 4

  Add the oat milk and agave syrup, and stir vigorously until the mixture is smooth and free of lumps. Once it has reached a temperature of 25 °C, crumble in the yeast.

• 5

  Add room-temperature fat a little at a time, and add most of the flour and the salt while kneading the dough.

• 6

  When the dough feels smooth, let it rise under a kitchen towel for 40 minutes or until it has doubled in size.

• 7

  Knead the dough until smooth on a floured work surface, adding more flour if necessary to make it easier to work with. Divide the dough into two portions and roll each portion into a long strand, then cut each strand into ten pieces.

• 8

  Shape the dough into buns, place them on a greased baking sheet, and let them rise for another 15 minutes or so.

• 9

  Preheat the oven to 225 °C. Brush the buns with water and sprinkle with rolled oats.

• 10

  Bake in the middle of the oven for about ten minutes until the buns are nicely browned.