This recipe by Pete Evans is absolutely awesome, they are so easy to make and will last in the freezer as well. We took these with us on our road trip to the Northern Territory last year and whipped them out of the freezer for a few gourmet burger nights. Pictured here at Lichfield National Park accompanied with my famous crispy coconut oil chips.
Makes 8 large or 12 smaller buns
300g (3 cups) almond meal
55g (heaped 1/2 cup) psyllium husks
1 T coconut flour
1 T bicarb soda
1/2 t salt
80ml (1/3 cup) apple cider vinegar
2 t honey
375ml (1.5 cups) boiling water
6 egg whites, whisked
sesame seeds, for sprinkling
Egg wash - 1 egg
Preheat the oven to 180°C (160°C fan forced)
Line a baking tray with baking paper
To make the egg wash, whisk the egg and 2 tablespoons of water until combined. Set aside until needed.
Place the dry ingredients in a large bowl and mix well.
Combine the vinegar, honey and boiling water in a glass jug.
Fold the egg whites into the dry ingredients. Pour in the vinegar mixture and stir vigorously. The mixture will froth up. Keep mixing for 30 seconds until it forms a very thick batter. Knead with your hands until the batter becomes a sticky dough.
Working quickly so the dough doesn't dry out, divide into 8 (or 12) portions and shape into balls, then place on the prepared tray, a few centimeters apart. Brush the tops with the egg wash, then sprinkle on the sesame seeds.
Bake for 50 minutes, or until the rolls are golden brown and sound hollow when their bases are tapped.
Cool on a wire rack before serving. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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