Vegan Coconut Flaxseed Buns
These are the best vegan or eggless coconut flaxseed buns - light, soft and fluffy! And it only takes 10 mins of prep time. You can make these buns bigger for burgers or sandwiches but try not to make them too big and you can also double the recipe to make more buns. These buns are about medium size and they cook pretty fast. As an option, you can add 1 tsp of instant or rapid rise yeast just for flavor.
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 and no lumps. It's important to grind the golden flaxseeds until powdery as this will make the buns lighter. It's also important to grind the psyllium husks into finer powder until half its original volume so that it will absorb the water more effectively. Coffee beans or any seeds grinder is very effective in grinding the flaxseeds and psyllium husks into powder. Blender or food processor doesn't work very well for this function.
4. Add all the wet ingredients and mix until a dough is formed.
5. Knead the dough for about 30 to 60 seconds. This helps to incorporate all the ingredients and create air pockets so the buns will be lighter and airier.
6. Divide the dough into 7 portions of 60 g each by weighing them so that they are of similar size. If you wish, you can also make them bigger in which case the buns will be lesser in quantity. Shape the dough into a bun and place on a baking tray lined with parchment paper.
7. Brush the top with water and top with any seeds or nuts of your choice. In the video, I used a mix of pumpkin, sunflower, black and white sesame seeds. Brushing with water ensures the seeds will stick to the dough. Press down the seeds gently so they will stick to the dough.
8. Bake for about 30 to 40 mins. The buns are done when they feel light to the touch.
9. The buns can be stored at room temperature for a few days. It's best to wrap the buns with parchment paper before refrigerating to prevent any moisture from developing.
10. The buns can be refrigerated up to 2 weeks and frozen for months.
11. They can be reheated by steaming or toasting in the oven.
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 5.5 g
Dietary fiber = 5.0 g
Net Carb = 0.5 g
Calories = 86
Total Fat = 7.1 g
Protein = 2.2 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
