BURGER BUNS
12th June 2020
FAT: 102.40g PROTEIN: 43.50g CHO: 11.04g Kcals 1140 Total recipe.
Notes
Mo’s tip:
If you can’t get the almond flour flurry, you could use ground almonds, but sieve them first before weighing. You will need enough to replace what doesn't pass through the sieve. The fat content will be less than the flour flurry but protein and carb are the same.
Ingredients
- 160g Almond flour flurry – HOLLAND & BARRETT
- 110g Egg white
- 25g Psyllium husks
- You will also need 1 teaspoon of salt, 2 teaspoons of BARKAT baking powder, 190g boiling water and 15g white wine vinegar
Instructions
- Preheat oven to 180c / fan 160c / gas 5.
- Mix the almond flour flurry with the psyllium husks, baking powder and salt.
- Add the egg white and vinegar, mix well.
- Pour in the BOILING water and mix until a dough forms.
- Divide into 6 equal portions and then shape into burger buns. If you dampen your hand with water this will help with the shaping.
- Brush with a little beaten egg yolk and bake in pre heated oven for approximately 40 minutes until cooked through.
- Leave to cool on a wire rack.
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