DRY INGREDIENTS

Ground Raw Sunflower Seed = 150 g / 1 1/4 cup

Notes:

1.  The sunflower seeds must be finely ground.

2.  Refer to this video on how to grind the sunflower seeds.  

Baking Powder = 8 g / 2 tsp

Salt = 1/2 tsp

Whole Psyllium Husk (Ground until half its original volume then weigh it) = 27 g / 3 tbsp

(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. Please see this video about psyllium husk and powder for better understanding and success.)

WET INGREDIENTS

Egg Whites = 3 large (107 g) (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)

Apple Cider Vinegar = 10 ml / 2 tsp

Hot or boiling water = 150 ml / 2/3 cup

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.

5.  Wet your hands for easier handling as the dough is quite sticky.

6.  Divide the dough into equal portions. In the video, I divided the dough around 85 to 90 g each. Hence, it yielded 5 buns.

7.  Shape the dough into balls and place them on a baking tray lined with parchment paper.

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

9.   Bake at the lowest rack for about 20 to 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.

[Total Servings = 5]

NUTRITION INFO PER SERVING

Total Carb = 10.6 g

Dietary Fiber = 8 g

Net Carb = 2.6 g

Calories = 163

Total Fat = 11.1 g

Protein = 6.6 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

‍