“As the river cracks and the mornings get even colder, I find myself craving the same things every winter — warm food, simple rituals, and meals that actually satisfy. These are the little buns I make before almost every retreat. And to get me through Tuesday afternoon spin class and they made for a wonderful Sunday brunch post Pilates!

They’re made from lentils (not flour), packed with protein and fibre, and somehow feel just as comforting as fresh bread and butter. Bread that isn’t bread. Lentils that don’t feel like lentils. They might be the most nutritionally dense little buns you’ll ever meet.

Perfect before or after a workout, or warm from the oven with butter and tea.” — Ruth Elliffe, founder & creator of 46° North

Prep time: 1 night 15 mins | Cook time: 30 mins | Total time: 1 night 45 mins

Ingredients:

• 1 cup red lentils (soaked overnight)
• 1 Tbsp psyllium husk
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 tsp baking powder
• 1 tsp sea salt
• 80-100ml water
• 1 Tbsp sunflower seeds
• 1 Tbsp flax seeds
• 1 Tbsp pumpkin seeds
• 1 Tbsp hemp seeds

Directions:

1. Soak lentils overnight in boiling water. Rinse and drain.
2. In a high powered blender or food processor, blend lentils with water until smooth.
3. Add psyllium, olive oil, lemon juice and salt. Blend to a thick dough.
4. Pulse in baking powder last with seed mix.
5. Shape into 6 buns and bake at 425°F (220°C) for 10 minutes, then reduce heat to 400°F (200°C) and bake for another 15-20 minutes until golden and firm.
6. Slice. Add butter. Eat warm. Enjoy!

Note:

Makes 6 buns. Lentils are packed with protein, high fibre, and slow, steady energy — the kind of fuel that keeps you full for hours.