Green Vegan Protein Buns

10 buns

70g (1 cup) baby spinach
2 tbsp psyllium husk powder
500 ml (2 cups) water
1 1/3 cup / 180 g buckwheat flour
1 cup / 100 g rolled oats
1/3 cup / 40g PB Pea Protein Booster
1 1/2 tsp baking powder
1 tsp sea salt
2 tbsp olive oil (more for brushing)
1 tbsp sesame seeds (for sprinkle)
Preheat the oven to 190°C / 375°F.
Chop the spinach really finely with a knife or pulse it a few times in a food processor.
Add psyllium husk powder to a large mixing bowl. Whisk in the water and let sit for a while to become thick and
jelly-like. Meanwhile measure up the oats, flour and Pea Protein powder.
Add the rest of the ingredients to the mixing bowl and combine everything with your hands. It should be quite sticky.
Form 10 buns with your hands or a spoon. Place each bun on a baking tray covered with baking paper.
Brush with olive oil and sprinkle with sesame seeds. Bake in the oven for 40 minutes.
You can substitute the spinach with 2 grated carrots, beetroot or parsnip.