RECIPES

LITTLE KETO/PALEO BUNS

LITTLE KETO/PALEO BUNS

Ingredients

Makes 6 buns
 

These make excellent burger buns, contain no dairy, no gluten and toast well, you can also make croutons for salads or soups. These buns keep for up to five days in fridge and freeze well. You can double the recipe and keep some in freezer.

  • 5 tbsp Ground psyllium husk powder
  • 2 tbsp ground organic golden flax seeds
  • 1 1/2 cup organic almond flour
  • 2 tsp Aluminum-free baking powder
  • 1 tsp Redmond salt
  • 1 cup filtered water
  • 2 tsp organic apple cider vinegar
  • 3 organic egg whites
  • 2 tbsp organic sesame seeds (for garnish, optional)

 

Preparation

  1. Preheat oven at 350F.
  2. Mix dry ingredients in bowl. Boil water.
  3. Add vinegar and egg whites to dry mixture and combine well.
  4. Add boiling water, while mixing with wooden spoon. Mix until it looks like modelling clay.
  5. Separate dough into 6 equal parts. Wet hands with a little water and shape each part into uniform looking balls.
  6. Place the buns on parchment paper lined cooking sheet. Sprinkle sesame seeds on top. Leave enough space in between buns so that they don’t stick together.
  7. Cook in oven on middle rack for 50 to 60 minutes or until hearing hollow sound when tapping the bottom of the bun.
  8. Serve warm with butter or topping of your choice. Enjoy!

Recipe by Elisabeth Lavoie, Specialised Chef

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