Who loves hot crossed buns?
These buns are a remake of traditional buns. Today at every restaurant, you almost always get bread or buns to your meal. Some buns may be healthier options than others and some simply may just be causing you more harm in terms of digestion, gluten, wheat and preservatives. I’ve always wanted to create a healthier version of my own buns but I myself am not a huge fan of wheat. I have tried making buns with sprouted whole wheat and it works but I love this “wheat-free” recipe more! It tastes like a multigrain bun!
I was inspired by @lillsipper to create my own version of “wheat” buns but with out the wheat.
This recipe is …
- Grain Free
- Dairy- Free
- Seed Free
Making buns at home in your kitchen, can keep you healthy and still make your feel great!
This Toasty Almond Bun is delicious to be used as a sandwich and/or a bun to add to your meals. I also love to eat it plain with some almond butter and banana slices. Oh and don’t forget that delicious avocado toast! These buns are delicious, easy to make and create the quick health fix to meet your needs!
Have fun making some TOASTY ALMOND BUNS!
Can’t wait to see all your beautiful creations!
Don’t forget to tag @wholeonlife and/or #wholeonlife for me to see your pizzas!
Love you all,
Toasty Almond BunsPrint This
- 4 eggs
- 4 tbsp psyllium husk, finely grounded
- 1 cup almond flour
- 1 tsp baking soda
- pinch of pink salt
- Optional toppings: 1 egg white for glazing the bun, sesame seeds, or sunflower seeds
1.Preheat oven to 350F.
2. In an electric mixer, whisk the eggs for 1-2 minutes until fluffy.
3. Add the dry ingredients; psyllium husk, almond flour, baking soda and pink salt and blend again until a smooth batter forms. Wait for a few minutes until the batter starts to combine.
4. If too wet, add a tablespoon of almond flour or psyllium husk. Keep adding until a thick- like dough batter creates.
5. Lightly grease your baking tray or place parchment paper onto your baking tray. Begin to separate your dough into 4-5 equal parts (depending on your preferred size) and form into balls.
6. Place balls onto the baking tray. *Optional: lightly egg wash then sprinkle with seasoning blend or add seeds to the outer layer of the ball.
7. Place into the oven for 20-25 minutes. Let sit and cool for about 10-15 minutes.
To store: Store in the fridge after cooling in an air tight container. Lasts up to 3 days. You may make a larger batch and freeze them. Lasts for a few months.