Bake it in jars, close while still hot with lids, wait for click-sound from lids… These buns can stay in cool place about a month. Any time you can open it, add whipped cream, or jam, or liquor, or nothing and have it with cup of tea. Cottage cheese, cream cheese and ricotta can be used. Use any favorite seeds, I added flax and chia, but sunflower and sesame works great too. Recipe adapted from La Perla Blog (Russian).
Yield: 8 servings
1/2 cup farmer cheese (tvorog) or ricotta, or cottage cheese with small curds
2 egg whites or 1 whole egg
1/4 cup sugar
2 tbsp. butter or oil (I add Yogurt Spread)
1 tsp. lemon juice.
1/2 cup all-purpose flour (or more, if you want stronger buns)
1 tsp. baking powder
pinch of salt
1 tbsp. flax seeds or sesame seeds, or sunflower seeds(roughly chopped), or pumpkin seeds (roughly chopped), or mixed (I add chia seeds)
8 4-oz. jars with metal lids with wild mouth, I used Ball Quilted Jelly Canning Jar 4 Oz, bigger sizes can be use too.
Preheat oven in 325F.
Mix flour, salt, seeds and baking powder.
Beat egg (or egg whites) with sugar, add cheese, lemon juice and melted butter.
Combine with flour-seeds mixture, to make soft dough.
Spray jars with cooking spray, add dough in 1/3 of high (I used my Norpro Stainless Steel Scoop) and bake 40-45 minutes until slightly brown. Serve hot or cover with lids and let cool.
1 serving equals 82 calories
My dessert in jar with homemade Rhubarb Jam with Lavender Sugar and Cool Whip on top.