This recipe for Nordic vegetarian spinach buns is my newest favorite bread recipe. These Nordic inspired healthy spinach buns taste so good and does not have a strong taste of spinach, as you might think.
Although these healthy buns are full of spinach, whole grain flour, oats and grains, they actually taste great. Trust me, they are great!
See also: Recipe for easy basil pesto
In short, these spinach buns are both super healthy and at the same time super delicious. Read more to learn how easy they are to make.
Healthy Nordic Spinach Buns for Breakfast
I normally have these spinach buns as a part of my breakfast or sometime as lunch. Because of the high amount of dietary fiber and vitamins, these buns are very filling and therefore well suited as a breakfast.
See also: Recipe for Healthy Nordic Broccoli Buns
As inspiration try serve a bun with a good homemade pesto and make a sandwich with fresh mozzarella cheese, ham and tomatos. Then you have a super delicious, very filling and healthy breakfast or lunch.
Spinaches buns for the freezer
In the recipe, further down this page, gives you about 10-12 buns depending on how big you make them.
If you are going to use the buns for your daily lunch, I will recommend you freeze them. That way, you can easily defrost the buns, as you need them. Heat them in the oven or on your toaster and you have the most delicious buns ready for breakfast or lunch.
Ingredients
- 25 g fresh yeast (or equivalent dry yeast)
- 4 dl lukewarm water
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1 dl pumpkin seeds
- 4 dl rolled oats
- 200 g minced spinach (preferably from frost)
- 300 g all-purpose flour
- 150 g whole grain flour
- 1 egg (for egg wash)
Instructions
- Dissolve fresh yeast and sugar in lukewarm water. If using dry yeast, add this with the flour.
- Add the rest of the ingredients and knead everything into a smooth and sticky dough. Keep kneading for 5-10 minutes. The dough is sticky it is just fine.
- Cover the bowl with a dishtowel and let the dough rise somewhere warm for 1.5 hours.
- Turn on the oven at 250 C (480 F). Allow the oven and oven tray to heat thoroughly while continuing with the next step.
- Use two spoons dipped in water to set 12 buns on a sheet of parchment paper on the kitchen table. Brush the buns with an egg.
- Adjust the oven temperature down to 225 C (440 F). Transfer the parchment paper with the buns onto the hot oven tray and bake the bread for 20 minutes. They are finished when they are golden.
wen
The ingredient calls for oats. Is it rolled oats? Thanks.
Kim Nielsen
Hi. That is a good question! In Denmark we just have "oats". However, you are right in the US there are different types of oats. This recipe for spinach buns calls for rolled oats. Thanks for letting me know about this small mistake in the recipe. I will update the recipe right away. Regards Kim (NordicFoodLiving.com)
wen
I made this tonight. 5 starts, no doubt, delicious and easy. Although I forgot to preheat oven with 480F, 440F still turns out great. I love it. Thanks.
For the dl measurement, I wasn't sure so I reviewed quite a few people's comments in all your recipes. This works for me: 4dl lukewarm water=400g, 1 dl pumpkin seeds=50g, 4 dl rolled oats=200g, In case someone has same question about this, those measurement works for me. Also, I wash fresh spinach 200g and air dry a bit and freeze it until I have time for the baking. After it's frozen, the total weight is over 26g or so. I didn't squeeze out excess water but still OK to use all in baking. One question, why preheat the baking pan in this recipe? I don't find you do the same for other buns recipes. Thanks again!!
Kim Nielsen
Thanks for the five-star rating. I'm happy that you can use my recipes here on my site. The idea behind the preheating of the baking pan is to get a crisp bottom side of the buns. I use this trick sometimes but not always. It is good that you managed to "translate" my ingredients list to something more useable. :-) Regards Kim (NordicFoodLiving.com)