DRY INGREDIENTS

Raw walnuts = 240 g / 2 cups

Coconut flour = 90 g / 3/4 cup

Whole Psyllium husk = 26 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weight 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 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success.)

Baking powder = 12 g / 3 tsp

Salt = 1/2 tsp

WET INGREDIENTS

Large egg whites = 8 (285 g)

Apple cider vinegar = 43 g / 3 tbsp

Hot or boiling water = 180 ml / 3/4 cup

DIRECTIONS TO MAKE THE WALNUT MEAL

1. Use a seed, nut or multi grinder as they are the most effective. Food processor can be used but it may not be as effective, and you need to use the fine shredding disk instead of the steel blade.

2. Ensure that the walnuts are at room temperature and the bowl and blade of grinder are dry and cool.

3. It is not necessary to toast the raw walnuts before grinding.

4. Place half the walnuts (240 g in total) into the grinder with half of the coconut flour. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. There may still be chunks of walnuts but it's fine.

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

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

7. The texture of the ground walnuts are coarse, like meal, not flour.

8. It's fine if there are still some chunks as they add to the crunch.

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 soft initially but after resting for 5 mins, it will firm up. The dough is quite sticky so you can wet your hands for easier handling. Portion the dough into 80 g each so that the buns are of equal size. For hamburger buns, you can portion 120 g each. This recipe makes about 10 x 80 g buns.

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

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

8. Bake at the lowest rack for 30 to 40 mins. They are done when they feel light to the touch.

9. Cool completely.

10. The buns can be kept at room temperature for a few days, refrigerated up to 1 week and frozen for months.

[Total servings = 10]

NUTRITION INFO PER SERVING

Total carb = 6.2 g

Dietary fiber = 4.9 g

Net carb = 1.3 g

Calories = 197

Total fat = 16.2 g

Protein = 7.1 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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