Oliebollen from the oven
You need this:
- 250 grams of buckwheat flour
- 20 grams of psyllium fiber
- 2 large tablespoons of stevia Extra Sweet + a large tablespoon of erythritol
- 4 grams dry organic yeast
- a very small pinch of Celtic sea salt
- 225 ml oat milk or water
- a pinch of vanilla bourbon
- Greensweet Icing
This is how you make it:
Mix all ingredients well in a bowl. It should be a smooth but firm batter. If it remains a bit too dry, add a little extra milk/water, but be careful not to get it too wet. Wrap the bowl in a clean cloth and let the batter rise in a warm place for an hour.
Preheat the oven to 185 degrees, line a baking tray with baking paper. Prepare a bowl of hot water to dip your hands in. Always dip your hands in the water and pull some of the batter from the bowl, make small balls of oil. You can add soaked raisins to the batter if you want raisin buns. Bake the oliebollen in the middle of the oven for 10 minutes. Remove them from the oven and turn them over. Bake them again for 10 minutes. Take them out of the oven again and turn them again so that most sides cook well. Let the balls cook in the oven for about 15-20 minutes, while you keep checking. Keep doing this, otherwise the bulbs will come out of the oven dry. Let cool. Sprinkle with Greensweet Stevia Icing powdered sugar !
Source/photo: Monique van der Vloed