| 8 | 75 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 4 |
| 100 gm | Almond flour/meal, Bob's Red Mill |
| 29 gm | Psyllium seed husk |
| 2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 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.
| Meat Alternative | 1.3 |
