|15 min||1 h||4|
|100 gm||Almond flour/meal, Bob's Red Mill|
|29 gm||Psyllium seed husk|
|2 tsp||Baking powder|
|3 large egg||Egg white|
|1 cup||Water (boiling)|
|2 tsp||Apple cider vinegar|
|1 tbsp||Sesame seeds (optional, to sprinkle)|
Preheat your oven to 180C (350F). Line a tray with baking paper.
Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.
Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).
Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms with your finger tips.
When the buns are cooked, cool on a rack to stop the bottoms going soggy.