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DRY INGREDIENTS

Finely Ground Golden Flaxseed = 150 g (1 1/4 cups) (Watch this video on how to grind the flaxseeds)

Baking Powder = 8 g (2 tsp)

Cinnamon Powder = 12 g (2 tbsp)

Salt = 2 g (1/2 tsp)

Chopped Roasted Walnuts = 60 g (1/2 cup)

Whole Psyllium Husks = 18 g / 2 tbsp (Must be ground until half its original volume, not more or less, then weigh it. If using pre-ground psyllium powder, only 1 to 2 tsp and add gradually just until you can shape the dough. Watch this video on how to grind whole psyllium husks)

WET INGREDIENTS

Apple Cider Vinegar = 30 ml (2 tbsp)

Hot or Boiling Water = 150 ml (2/3 cup)  

Options for eggs:

1.  4 large egg whites (140 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)

2.  140 g of egg whites from cartons

3.  2 large whole eggs (115 g) (May have less rise and taste eggier)

4.  25 g egg white powder + 140 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients (except the walnuts) and mix until well combined.

4. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a soft dough is formed. Finally, add the chopped roasted walnuts and mix to combine.

5. Divide the dough into 7 x 80 g portions. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper.

6. Bake at the lowest rack for about 20 minutes. It is done when the buns feel light to the touch or sound hollow when you tap on their sides.

7. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 7]

NUTRITION INFO PER SERVING

Total Carb = 7.3 g

Dietary Fiber = 6.9 g

Net Carb = 0.4 g

Calories = 147

Total Fat = 9.2 g

Protein = 11.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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