It's a recipe suggestion from Chef Craig, and he says 'a delicious LCHF alternative to the standard buns for celebrations and gatherings this Spring and Easter are these'
4 tbsp. (60g) Chia Seeds
3/5 cup (150ml) Water
4 tbsp. (60g) Butter
6 Eggs, whisked
2 cups (210g) Almond Flour/Ground Almonds
1/3 cup + 1 tbsp. (30g) Psyllium Husk
1 tsp (5g) Ground Cinnamon
1 tsp (5g) Ground or grated Nutmeg
2 tbsp. Raisins
2 tsp (10g) Baking Powder
1 tsp (5g) Salt
For brushing the buns:
1 Egg yolk
1 tbsp. (15ml) Cream
To one side, soak the chia seeds in the water for 10 minutes until they become gelatinous.
Melt the butter in a suitable dish in the microwave or on a stove top. When melted, add the butter to the whisked eggs and then whisk in the chia seeds with their liquid.
Weigh and mix all the remaining dry ingredients together in a large enough bowl to take all of the mixture. Pour the wet ingredients and the raisins into the dry bowl and mix together well. Allow to stand for 15 minutes to allow the psyllium husks to absorb the moisture and make the dough pliable.
Once the dough has dried a little, turn it out on to a sheet of cling wrap. Cut another sheet of cling wrap and place this over the top. This is a clever little way to roll out something that might be a bit sticky without having to use extra almond flour which could dry out the mix in the end. Roll the dough to a thickness of around 3cm (inch and a half) and cut out with a pastry cutter – or you can just roll them by hand into little rounds the size you like without having to use cutters.
Mix an egg yolk and a tablespoon of cream together and with a pastry brush lightly brush this mix over the buns, which will give them a golden finish. Leave a little bit of your dough to roll into a long thin dough length and cut it into pieces to the size of your buns to criss-cross on the top.
Lastly, place your buns almost touching together so they bake into one batch that you will tear easily into the individual buns leaving the traditional patterning on the sides.
Bake for 12 – 15 minutes and cool on a cooling wire.
Prep time: 10 minutes (additional standing time 10 minutes – chia seeds; 15 min psyllium husk)
Cooking time: 12-15 minutes
Carb count: 4.5g carbs
Bake at: 160º C / 325º F / gas mark 3
All the best Jan