Burger Buns

Ingredients

• 220g ground almond
• 60g tapioca flour
• 1 tbsp. baking powder
• 4 egg white
• 2 full eggs
• 350 ml boiling water
• 4 tbsp. flax seeds milled
• 7 tbsp. physillium husks – available in health stores, pharmacies and larger supermarkets (check out the digestive section)
• 2 tbsp. apple cider vinegar
• 4 tbsp. seeds – sesame, pumpkin or sunflower

Method

1. Preheat oven 180°C.
2. In a large mixing bowl combine the almond, tapioca, baking powder, and physillium.
3. In a bowl, mix the eggs and apple cider. Fold into the dry mix and combine using a fork ensuring no lumps.
4. Next pour in the seeds and stir once more.
5. Using a fork whisk, while pouring in the boiling water and stir for approx. 1 min until completely combined and smooth. Let sit for 3 minutes or so to thicken up.
6. Using a non stick baking tray, grease your hands up a little olive oil and taking sections of the dough making a round ball (it will get messy) and placing on tray. Repeat this process until all the dough is gone.
7. Cook for 55 minutes, until puffed up and hard to tap along the outside.