EGG AND NUT FREE BURGER BUNS

10th July 2020

by matthew

Cuisine MKD

Category Classical & MKD Recipes

FAT: 41.01g PRO: 20.00g CHO: 6.01g Kcals: 473

Notes

Each roll will give: Fat 6.86g Pro: 3.33g Cho: 1.00g For this trial recipe I used ordinary (darker) milled flaxseed, you will achieve a better lighter colour with GOLDEN milled flaxseed.

Ingredients

7g Egg replacement - ORGRAN
100g Golden omega milled flaxseed – VIRGINIA HARVEST
20g Psyllium husk
15g White wine vinegar
You will also need ½ teaspoon of salt, 2 teaspoons BARKAT baking powder and 160g BOILING water.

Instructions

Pre heat oven to 180c / fan 160c / gas 5.
Mix the flaxseed with the psyllium husk, baking powder, egg replacement powder and salt.
Stir in the boiling water and vinegar.
Divide in to 6 equal portions and shape to buns.
Bake for approximately 35 minutes until cooked through.

© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.

Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.

-

EGG AND NUT FREE BURGER BUNS