Seeded Grain-Free Buns

Makes 4 buns

Soft, nourishing grain-free buns with a slightly nutty flavour and plenty of fibre. Made with almond flour, chia and pumpkin seeds, they’re perfect for burgers, sandwiches or simply toasted with your favourite toppings

Ingredients

100 g almond flour

25 g psyllium husk powder

1 tbsp chia seeds

2 tbsp pumpkin seeds, roughly chopped

2 tsp baking powder

½ tsp sea salt

3 egg whites

2 tsp apple cider vinegar

240 ml boiling water

Sesame seeds, for topping (optional)

Method

Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.

In a large bowl, combine the almond flour, psyllium husk powder, chia seeds, pumpkin seeds, baking powder and sea salt.

Add the egg whites and apple cider vinegar and mix together.

Gradually pour in the boiling water while stirring until a soft dough forms.

Leave the mixture to sit for 5 minutes to allow the psyllium and chia to absorb the liquid.

With slightly damp hands, divide the dough into 4 equal portions and shape into round buns. Place on the baking tray and sprinkle with sesame seeds if using.

Bake for 50–60 minutes, until golden and firm.

Leave to cool completely before slicing, as the buns will continue to set as they cool.

Tip: These freeze really well. Slice them in half before freezing, then simply toast from frozen when you need one.