When I bake these buns, their smell and taste bring me immediately to one of my favourite places in the world: Provence.
The aroma of the oregano and dried tomatoes carry me to the summer, to easy and relaxed dinners in a garden, to their open-air markets full of sun-ripened fruits and vegetables…
Definitely I need summer to come soon… ☺
These buns are really easy to make, they don’t need to be kneaded or a rising time… I bet a baker would say it’s not bread but sponge cake.
However, they are delicious.
For about 6 buns:
5 egg whites
5 tablespoons oat flour
1 onion (optional)
10 sun-dried tomatoes (re-moisturized)
2 tablespoons oregano
1 teaspoon baking powder
1 teaspoon garlic powder
a pinch of salt and black pepper
About 2-3 hours before baking your buns, put the dried tomatoes in a bowl of warm water to get them re-moisturized.
Chop the onion and cook it in a pan with a drizzle of olive oil for about 3 min.
Pre-heat the oven at 180 degrees.
Put in a blender: the egg whites, flour, oregano, baking powder, salt, pepper and garlic powder. Blend it.
Drain and chop the dried tomatoes.
Add the onion and dried tomatoes to the mix of eggs.
Pour it into moulds. (Remember to grease them if they aren’t silicone moulds)
Bake them at 180 degrees for about 20 min. (until they are golden).
Ready to eat!