Vegan 100% Seeded Buns
The base of this 100% seeded bun is made of ground sunflower seeds with added toasted whole seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds, but you can choose to use any of your favorite seeds. Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here.
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. Then add the seeds and mix to combine.
4. Add all the wet ingredients and mix until a dough is formed. The dough is firm and sticky.
5. Divide the dough into 85 g each. This recipe makes 6 x 85 g buns.
6. Wet your hands and shape the dough into balls then place on a baking tray lined with parchment paper.
7. Bake at the lowest rack for 30 to 40 minutes. It is best to use a digital timer. Set it for 15 minutes then rotate the pan and set it for another 15 minutes and it's done when the buns feel light to the touch.
8. Cool completely.
[Total Servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 7 g
Dietary Fiber = 4.5 g
Net Carb = 2.5 g
Calories = 64
Total Fat = 4.3 g
Protein = 2.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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