If you're following a Paleo and/or Low Carb diet these bread rolls which double as burger buns are a must try! Not only do they replicate a delicious nutty bread but they're super handy to substitute for your bread roll for lunch or paired with soup. I used them to create mini burger buns too when I want a bread substitute.
PALEO BURGER BUNS / LOW CARB BREAD ROLLS
1.5 cups almond flour/meal
1/3 cup psyllium husk powder
1/2 cup coconut flour
1/2 cup flax meal
2 teaspoon garlic powder
2 teaspoon onion powder
3 teaspoon gluten free baking powder
1 teaspoon ground salt, pink Himalayan
4 tablespoon sesame seeds
2 tablespoon. Natvia, optional for sweetness
3 teaspoon apple cider vinegar
2 cup water, boiling
2 large eggs
6 large egg whites
LETS MAKE IT
Preheat your oven to 175 degrees celsius.
Mix all the dry ingredients (almond flour, coconut flour, ground flaxseed, psyllium powder, garlic and onion powder, Natvia if using, baking powder and salt) apart from the sesame seeds in a bowl.
Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and apple cider vinegar and mix until well combined.
If you’re doing slider sized buns, take 1/3 C mixture and 1/2 C for burger bun size. Roll this into a ball, place it on the tray and repeat until done. They will grow in size, so make sure to leave some space between them. Sprinkle sesame seeds over each bun and softly press them into the dough so they stick.
Place the tray in the oven and cook for 60 – 75 minutes.
When cooked, remove the tray from the oven and let it cool for 10 minutes transferring the buns to a wire rack to reach room temperature. Store them in an airtight container in the pantry and they will last up to 5 days or place them in the freezer.