Small soft brioches gluten free with fennel, teff flakes and nuts, are perfect to accompany the cheese or fish.
The dough (dairy,gluten egg free) is similar to a bread dough very soft thanks to the flaxseeds that absorb liquids present creating a gel imperceptible combining the ingredients by creating a moldable compound also with the hands, of course does not have the same elasticity of the bread dough with gluten.
I chose to use the molds baked in the shape of croissants and I made a starter serving them with a salad of tuna, kumquats and pomegranate.
If you want you can increase the sweet note of this salad enriching it with apple or pineapple or carrots, or make it more flavorful combining the anchovies and salad leaves.
Ingredients for 30 small pastries
- 265 g fennel smoothie
- 66 g walnuts
- 66 g flakes teff
- 12 g flaxseed golden
- 34 g oil (equivalent to 2 tablespoons + 2 teaspoons)
- 3 g salt
- 1.5 g aniseed
How to prepare the brioches
Heat oven to 160 ° C.
For cooking prepared molds lightly oiled or a baking sheet covered with baking paper if molded the dough by hand.
Reduce flour in a mixer, with the pulse mode, nuts, flakes teff and linseed,
then add salt and anise seeds.
Fennel smoothie add oil.
Combine the dry ingredients to wet ones mixing well with a spatula, let stand for 30 minutes so that the linen can absorb liquids.
Bake for about 25 minutes at 160 ° C.
Cool the buns before removing from the molds.
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