These quinoa buns offer a soft, slightly moist interior with a light yet stable structure, making them a versatile option for everyday use.
The base is made from soaked and blended white quinoa, which creates a smooth, nutrient-rich dough without the need for traditional flour. The addition of Eiravee Fibre Blend helps provide structure and stability, allowing the buns to hold their shape while remaining soft inside.
Plant-based yoghurt contributes to a gentle tenderness, while baking powder ensures a light texture. A small amount of yeast can be added for a more bread-like flavour, though the recipe works equally well without it.
Baked from a cold oven, the buns develop a delicate crust while maintaining a soft interior. They can be enjoyed plain, with spreads, or as part of a savoury meal.
When prepared as described, these buns can fit well within gluten-free, plant-based and lower-carbohydrate approaches.
- 100 g white quinoa
- 50 g plant-based yoghurt
- 60 g warm water
- 50 g Eiravee Fibre Blend
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp instant yeast (optional)
Prepare the quinoa
Place the quinoa in a sieve and rinse thoroughly under running water.
Soak in plenty of water for at least 2 hours, or ideally overnight. After soaking, rinse again to remove any remaining bitterness.
Blend the base
If using yeast, dissolve it in the warm water and allow it to sit for a few minutes.
Add the drained quinoa, yoghurt and yeast mixture (or water) to a high-speed blender. Blend until completely smooth.
Transfer the mixture to a bowl placed on a scale. It should weigh approximately 300 g — add a little warm water if needed to reach this consistency.
Form the dough
Add the Eiravee Fibre Blend, salt and baking powder, then mix quickly until fully combined.
Allow the dough to rest for a few minutes, then knead briefly by hand until smooth.
Shape
Divide the dough into 3 larger or 4 smaller portions and shape into slightly flattened buns.
Place onto a baking tray lined with baking paper. Brush the tops with water or plant milk and sprinkle with seeds if desired.
Bake
Place the buns into a cold oven.
Set the temperature to 175–180°C (fan) and bake for approximately 30 minutes, until golden and firm.
Allow to cool completely on a wire rack before serving.
Rinsing and soaking the quinoa is essential to remove its natural bitterness.
The dough will be soft — this is expected and helps create the final texture.
The buns continue to set as they cool, so allow them to cool fully before slicing.
Seeds can be omitted for a simpler version.
These buns freeze well — defrost at room temperature or reheat gently in the oven before serving.
Nutritional values per piece
Energy (Kcal): 127.9
Fat: 2.8 g
Protein: 3.7 g
Carbohydrates: 16.9 g
of which sugars: 0.9 g
Fibre: 12.3 g
Nutritional note
This recipe is made using a fibre-based flour alternative. When increasing fibre intake, introduce it gradually and ensure adequate hydration. Individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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