Relatively instant bread with rhubarb – why not? Any flourless bread walks the tightrope but these savoury buns do the trick and have a surprisingly good consistency a day or two after baking
For the perfect pairing, serve them with coffee alongside a slice of sharp cheese.
• Thin rhubarb stalks, cut into 10 cm batons
• 1 tablespoon
• Dark brown sugar
• 1 small red onion, thinly sliced
• 8 thyme sprigs, leaves stripped if woody
1 Preheat the oven to 180°C. Lightly grease a 20 cm cake tin.
2 Whisk together the eggs, olive oil and yoghurt in a large bowl. In a separate bowl, mix together the ground almonds, linseeds, sunflower kernels, psyllium husks, salt and baking powder.
3 Tip the dried ingredients into the wet mixture and stir together with a wooden spoon to form a dough. Leave to rest in the bowl for 5 minutes.
4 While the dough is resting, cut the rhubarb batons into thirds and toss them together with the sugar in a separate bowl.
5 Once rested, divide the dough into four even-sized pieces. Shape each piece into a ball and place them in the prepared cake tin so that they press snugly up against each other. 6 Arrange three rhubarb pieces over each bun, top with the onion slices and thyme and bake for 30–35 minutes until lightly golden.
7 Serve warm with butter or leave to cool and keep for 2–3 days.
Recipe courtesy of Simon Bajada, extracted from Nordic Light. Photography by Simon Bajada © Hardie Grant.