Ingredients
LCHF, Paleo, Gluten Free, Sugar Free, Nut Free Buns
- 60 g psyllium husks
- 80 g Coconut Flour
- 30 g chia seeds
- 25 g Linseeds
- 25 g pepitas
- 25 g sesame seeds
- 20 g sunflower seeds
- 4 level tsp baking powder
- 1 tsp Himalayan pink sea salt, or to taste
- 400 g water
- 3 eggs
- 2 tbsp light flavoured olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 200 degrees C
2. Place a jug or a bowl onto mixing bowl lid and weigh in 400 g water, then add 3 eggs and 2 tbsp olive oil. Lightly whisk mixture with a fork and set aside
3. Place psyllium husks into bowl and grind 1 min/speed 10 - MC in place
4. Add coconut flour, chia seeds, linseeds, pepitas, sesame seeds, sunflower seeds, baking powder and salt and mix 10 sec/speed 6 - MC in place
5. Add previously mixed wet ingredients and mix 15 sec/speed 7 - MC in place
6. Working quickly, turn out dough onto baking paper and roll into a long round log. Cut into rounds (I make 10) then turn these on their side and place onto pre-prapared baking tray lined with baking paper, re-shaping into a circle if they have been flattened while cutting (see additional photos). Add additional seeds to the top of the buns if desired
7. Place into oven and cook for 25 to 30 minutes. Time will vary depending on the size of the buns and your oven. Press the top of the buns - if they spring back then they are cooked
Tip
I use Bonvit psyllium husks. I find that this brand produces a brown coloured bun. Some brands of psyllium husks turn the buns a purple colour once cooked. This does not affect the taste but it is a little unusual eating purple buns! These buns are delicious fresh or toasted. They keep for a few days in the fridge and also freeze really well.
If you would like a video reference for these buns, please have a look at my YouTube video - https://www.youtube.com/edit?o=U&video_id=msb_kC2URrc
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Kritt1984: hi there. I don’t recommend trying it as a loaf. The center would not cook properly. I have made it into a focaccia before though and this works really well. Just flatten the mix to a few centimeters, drizzle with oil and add whatever topping you like. I’ve had garlic and rosemary and olive and feta😀
man can cook: has anyone tried cooking it as a loaf??
Elisabetht:awesome! So glad it looks good. I’ll have to give it a try😀
man can cook: Ive just made it into a pizza base and I think this might have worked well. I haven't eaten it yet but the texture is crunchy on the outside and a bit "bready" on the inside.
So I pressed enough dough for two rolls between two sheets of paper until it was pizza shaped, and then baked in oven for 15 mins between the two sheets, and then another 15 with top sheet off.
I usually put a passata on a pizza as a pizza sauce, but I'm scared it will drown this base, so I might go with a pesto on the base instead, with some vegetables and cheese.
Thanks again for this great recipe. It really is the closest to bread I have found.
I'm going to try the focaccia next - that sounds great!
Elisabetht: Thanks! haven’t tried it as a pizza base, but I have made it into a focaccia type of bread with olive and olive oil so I’m sure you could try making it as a pizza base. I’d try baking it a little first before adding the toppings
The best LCHF bread recipe I have tried yet. I wonder if it can be coverted to a pizza base as well?
nomesie: Glad they work well for you and your husband... I made a batch this morning! Great minds!!
The happy wife of a THERMOMIX TM5 Consultant
Thanks for this recipe! My husband can't eat yeast and really misses bread. These taste amazing!
Kritt1984:thanks! Glad you like them
Love this recipe. Regular in our house
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