DRY INGREDIENTS

Walnut meal = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Golden Flaxseed = 60 g / 1/2 cup (Finely Ground otherwise the buns will be denser)

Whole Psyllium husk = 26 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Baking powder = 16 g / 4 tsp

Salt = 1 tsp

WET INGREDIENTS

Apple cider vinegar = 60 ml (4 tbsp)

Hot or boiling water = 270 ml (1 cup + 2 tbsp)

DIRECTIONS TO MAKE THE WALNUT MEAL

If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too. Otherwise, you can easily grind the walnuts yourself with the following steps;

1. Use a seed, bean, nut or multi grinder as it is the most effective. I have received feedback that the following works too ;

(a) Vitamix

(b) Cuisinart food processor

(c) Tabletop drum grater with the fine cheese drum

2. It is not necessary to roast the raw walnuts before grinding.

3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So, adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND!) 3 times for a few seconds each. Stir to mix.

4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.

5. Repeat the process with the balance of walnuts and coconut flour.

6. The texture of the grounded walnuts is coarse, like meal, not flour.

7. It's fine if there are some chunks as they make a great addition by providing extra crunch to the bread.

DIRECTIONS TO MAKE THE BREAD

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. The dough may appear to be quite dry, but it is normal for eggless dough. Portion the dough into 80 g each so that the buns are of equal size. For hamburger buns, you can make them bigger around 100 to 120 g each. This recipe makes about 8 x 80 g buns.

6. Shape the dough into a ball and place on a baking tray lined with parchment paper.

7. Sprinkle with mixed seeds and press down gently so that they will stick to the dough.

8. Bake at the lowest rack for 30 or until cooked. They are done when they feel light to the touch.

9. Cool completely.

[Total servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 9.6 g

Dietary Fiber = 7 g

Net Carb = 2.6 g

Calories = 244

Total Fat = 20.2 g

Protein = 8.8 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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