Stu: Emma from Primal-Life over the ditch in NZ has shared another awesome recipe. This time it’s an alternative to our nemesis, the white hamburger bun. I know a lot of people really miss bread, rolls & buns when they eliminate wheat from their diet so this should appeal 🙂
Over to Emma…
Emma: This is a recipe I found on the Far North Crossfit web site. I have just adapted it to fit the ingredients I normally have in the fridge (natural yoghurt instead of cream cheese and a bit more fibre husk). It works really well for burger buns and our kids enjoy them made with cinnamon and dates and served with a bit of whipped cream and some berries. Pictured as a bread alternative for a roast lamb sandwich – Delicious!!
- 4 eggs
- 1/3 cup natural yoghurt
- Pinch of salt
- 3 tbs psyllium seed husks
- 1 tsp baking powder
- Heat oven to 150c
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whisk together egg yolks, yoghurt, psyllium seed husk and baking powder, leave to sit for 5mins while you beat the egg whites.
- Beat the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Place 6 large (10cm diameter) or 8 smaller (8cm diameter) amounts of mixture on a lined baking tray. They do spread a bit so just put bigger or smaller blobs of mixture on the tray. You can spread it a bit if you want panini size/shape etc.
- Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
Variations: You can eat these as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big bun can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Make sure you roll when still warm or it will split. Add 1t cinnamon, ½ t mixed spice and ¼ cup finely chopped dates or raisins to the mixture, once cooked top with cream and berries.
You can view more of Emma’s recipes here.
You can also visit Primal-Life’s website here