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DRY INGREDIENTS

Finely Ground Golden Flaxseed = 180 g (1 1/2 cups)

Baking Powder = 8 g (2 tsp)

Salt = 2 g (1/2 tsp)

Whole Psyllium Husks = 14 g / 1 1/2 tbsp (Note: The psyllium husks must be ground until half its original volume, then weigh it. Please watch this video about psyllium husk and powder for better understanding and success. If you're using pre-ground psyllium powder, only 1 to 2 tsp is required. Add gradually just until you can shape the dough.)

WET INGREDIENTS

Apple Cider Vinegar = 23 ml (1 1/2 tbsp)

Unsweetened Plain or Greek Yogurt = 150 g (1/2 cup + 2 tbsp) (room temperature)

Hot or boiling water = 60 ml (1/4 cup)

Egg White Options:

1. Fresh Egg Whites = 4 large (140 g) (room temperature) (as used in the video)

2. Liquid egg white in cartons = 140 g

3. Egg White Powder = 25 g + 140 ml room temperature water (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and water to the wet ingredients)

4. Whole eggs = 2 large (115 g) (Note that using whole eggs may result in less rise & taste eggier)

1. For best results, weigh the ingredients using a digital scale.

2. Preheat the oven at 350 F or 180 C.

3. Add all the dry ingredients into a bowl and mix until well combined.

4. Add all the wet ingredients (except the hot water) and mix briefly. Finally, add the hot or boiling water and mix until a dough is formed.

5. The dough is firm and sticky. Wet your hands for easier handling. Divide the dough into 6 x 95 g portions. Shape the dough into a ball then place on a baking tray lined with parchment paper.

6. Top with white sesame seeds (optional) and gently press down to ensure they stick to the dough.

7. Bake at the lowest rack for 20 to 30 minutes. It is done when the buns feel light to the touch or if you tap on their sides, there's a hollow sound.

8. Cool completely on a wire rack.

9. These buns can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total servings = 6]

NUTRITION INFO PER SERVING

Total Carb = 10.5 g

Dietary Fiber = 9.3 g

Net Carb = 1.2 g

Calories = 182

Total Fat = 13.0 g

Protein = 10.7 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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