Swedish breakfast buns

I found this recipe for a low-carb bun, and I’ve fallen in love with them!!!  They are so tasty and so easy to make it’s ridiculous…

These are my new everyday alternative to bread…  Breakfast, lunch or dinner.  They have a texture similar to crumpets, and they hold together beautifully.   I took one to a bbq recently and grilled it on the bbq – it tasted so good, I’ve pretty much been grilling them every time since (but you don’t have to!).

I’ve used these as a burger bun, toasted with cream cheese, mini pizza base or just with lashings of butter and peanut paste (yum)!

 

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Swedish Breakfast Buns

  • 3/4 cup almond flour
  • 1 tablespoon flax seeds (linseeds)
  • 1 tablespoon sunflower seeds
  • 2 tablespoons psyllium husk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 eggs
  • 1/2 cup sour cream

Preheat oven to 200 degrees C.  Mix almond flour, seeds, psyllium husk, salt and baking powder in a bowl.  Add eggs, olive oil and sour cream and mix together.

** Let sit for 10 mins **

Cut dough into 4 pieces (this will be a fairly soft damp dough).  Shape into balls and place in a cake pan (you will need a pan with sides – not a tray).  Bake in preheated oven for 20-25 minutes.

Notes

You can spoon the mixture into smaller individual pans (I do – its easier than playing with a sticky dough).  You must still leave the mixture to sit for at least 5 mins.

I usually add garlic salt or a spice mix as it adds a nice bit of flavour.  I’m going to try jalapenos next!