DRY INGREDIENTS

Golden Flaxseeds = 150 g / 1 1/4 cup (Finely Ground)

Whole Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Baking Powder = 8 g / 2 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)

Apple Cider Vinegar = 30 ml (2 tbsp)

Hot or Boiling Water:

1. 100 ml (1/4 cup + 2 1/2 tbsp for self-ground psyllium husk)        

2. 50 ml (3 1/2 tbsp for pre-ground psyllium powder)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. The dough using psyllium powder is much softer but still manageable especially after kneading.

5.  Knead the dough for a while.

6.  Portion the dough at 90 g each. The ground psyllium husk dough will yield 5 buns while the psyllium powder dough will yield 4 buns. Of course, if you make them smaller, you will have more buns.

7.  Wet your hands as the dough is quite sticky. Shape into a ball and place on a baking tray lined with parchment paper.

8.  Top with any of seeds, nuts or herbs of your choice (optional).

9   Bake for 30 mins or until golden brown. The buns are done when they feel light to the touch and sound hollow when you tap on their sides.

10.  Cool completely

11. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

12. These buns can be reheated by toasting or steaming.

13.  These buns are crispy when toasted. You can even slice them into 3 pieces as they are quite thick due to the good rise.

[Total Servings = 5]

NUTRITION INFO PER SERVING

Total Carb = 15.7 g

Dietary Fiber = 13.6 g

Net Carb = 2.1 g

Calories = 232

Total Fat = 11.9 g

Protein = 10.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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