Light, soft, fluffy and crispy when toasted.
NUTRITION INFO
[ Total Servings = 5 ]
Per serving ;
Total Carb = 15.7 g
Dietary Fiber = 13.6 g
Net Carb = 2.1 g
Calories = 232
Total Fat = 11.9 g
Protein = 10.6 g
INGREDIENTS
DRY INGREDIENT
Ground Golden Flaxseeds = 150 g / 1 1/4 cup
Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume before using. 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 1 to 2 tsp is required. Please see this video about psyllium husk and powder for better understanding and success – https://youtu.be/_bnCwudgFt4)
Baking Powder = 8 g / 2 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 28 g / 2 tbsp
Hot or Boiling Water = 100 ml / 0.4 cup for ground psyllium husk
= 50 ml / 0.2 cup for psyllium powder
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough using psyllium powder is much softer but still manageable especially after kneading.
4. Knead the dough for a while.
5. Portion the dough at 90 g each. The ground psyllium husk dough will yield 5 buns while the psyllium powder dough will yield 4 buns. Of course, if you make them smaller, you will have more buns.
6. Wet your hands as the dough is quite sticky. Shape into a ball and place on a baking tray lined with parchment paper.
7. Top with any of seeds, nuts or herbs of your choice (optional).
8 Bake for 30 mins or until golden brown. The buns are done when they feel light to the touch and sound hollow when you tap on their sides.
9. Cool completely
10. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.
11. These buns can be reheated by toasting or steaming.
12. These buns are crispy when toasted. You can even slice them into 3 pieces as they are quite thick due to the good rise.
https://youtu.be/FmhMHCY6u34
Dining and Cooking