| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
serves
|
Ingredients
Dry ingredients
- 1 1/2 cup almond meal or almond flour 150g
- 1/3 cup psyllium husk powder 40 g
- 1/2 cup coconut flour 60 g
- 1/2 cup flaxmeal 75 g (or use more almond flour instead)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp Salt
- 5 tbsp sesame seeds or sunflower, flax, poppy seeds or 1-2 caraway seeds
Ingredients
Dry ingredients
|
Instructions
- Preheat the oven to 175 C.
- Use scales to measure all the ingredients carefully.
- Following either Method 1 or Method 2 below, mix the ingredients (except for the sesame seeds) and process well using a mixer until the dough is thick
- Using a spoon, make the buns and place them on a non-stick baking tray or on baking paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays.
- Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out.
- Place in the oven and cook for 45-50 minutes.
- Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature.
Method 1 (with boiling water)
- Mix all the dry ingredients (except for the sesame seeds)
- Then add eggs, egg whites and boiling water
Method 2 (with lukewarm water)
- Mix the dry ingredients apart from psyllium husk powder and sesame seeds
- In a separate bowl, mix the wet ingredients: eggs, egg whites, lukewarm water with psyllium husk powder.
- Pour the wet mixture into the bowl with the dry ingredients and process well.
Recipe Notes
Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use.
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