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LCHF, Paleo, Gluten Free, Sugar Free, Nut Free buns

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Ingredients

10 piece(s)

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
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  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

  1. 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
10

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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

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.

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  • Kritt1984: hi there. I don’t recommend trying it...

    Submitted by man can cook on 3. November 2019 - 16:12.

    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😀

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  • man can cook: has anyone tried cooking it as a...

    Submitted by Kritt1984 on 3. November 2019 - 12:03.

    man can cook: has anyone tried cooking it as a loaf??

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  • Elisabetht:awesome! So glad it looks good. I’ll...

    Submitted by man can cook on 28. June 2019 - 15:00.

    Elisabetht:awesome! So glad it looks good. I’ll have to give it a try😀

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  • man can cook: Ive just made it into a pizza base...

    Submitted by Elisabetht on 28. June 2019 - 14:39.

    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!

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  • Elisabetht: Thanks! haven’t tried it as a pizza...

    Submitted by man can cook on 2. May 2019 - 21:23.

    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

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  • The best LCHF bread recipe I have tried yet. I...

    Submitted by Elisabetht on 2. May 2019 - 18:50.

    The best LCHF bread recipe I have tried yet. I wonder if it can be coverted to a pizza base as well?

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  • nomesie: Glad they work well for you and your...

    Submitted by MrsEdge on 23. July 2018 - 12:39.

    nomesie: Glad they work well for you and your husband... I made a batch this morning! Great minds!! tmrc_emoticons.-)

    The happy wife of a THERMOMIX TM5 Consultant Smile

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  • Thanks for this recipe! My husband can't eat yeast...

    Submitted by nomesie on 23. July 2018 - 12:19.

    Thanks for this recipe! My husband can't eat yeast and really misses bread. These taste amazing!

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  • Kritt1984thanks Glad you like them

    Submitted by man can cook on 14. May 2017 - 01:27.

    Kritt1984:thanks! Glad you like themSmile

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  • Love this recipe Regular in our house

    Submitted by Kritt1984 on 13. May 2017 - 19:11.

    Love this recipe. Regular in our house

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  • man can cook:...

    Submitted by Anna S on 26. March 2017 - 14:43.

    man can cook:
    Your name says it all "Man can Cook" - I can vouch for that, once again, thank you for sharing tmrc_emoticons.)

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  • Anna S: Thanks Anna. Glad that you liked them

    Submitted by man can cook on 24. March 2017 - 12:27.

    Anna S: Thanks Anna. Glad that you liked them Smile

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  • Made these a couple of days ago, really easy,...

    Submitted by Anna S on 24. March 2017 - 07:47.

    Made these a couple of days ago, really easy, really tasty and still soft! Thanks for sharing.

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  • We make these buns at least once a week and use...

    Submitted by MrsEdge on 1. March 2017 - 08:40.

    We make these buns at least once a week and use the Bonvit brand psyllium husks. They are consistently good everytime and serve these up to all our guests - those who are LCHF and those who eat standard white bread - and everyone loves them.

    Unlike some other LCHF buns/breads, these don't have that eggy taste and are delicious fresh out of the oven (soft and fluffy).

    Leftovers (if any) are wrapped and put in the freezer and are easy to defrost and toast up. They're always delicious slathered in some grass fed butter!

    The happy wife of a THERMOMIX TM5 Consultant Smile

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