Magical Burger Buns (low carb) + Something NEW!

Pav Baji

I was feeling a bit down when I sat at my desk to write this post. You know one of those days where it’s just a bit ‘blahh’.

Anyway, I found myself reading through the comments on my most recent blog post.

Instantly I felt better!

Hearing from Stonesoup readers always lifts my spirits. With two small children in the house I don’t get to respond as often as I’d like, but I love the interaction that blog comments allow. Even if it’s hearing from someone who has had problems with one of my recipes. I genuinely love the feedback.

Which brings me to the something ‘new’…

The Stonesoup ‘Commenter of the Month’ Award!

To give you an extra incentive to share your thoughts on Stonesoup, I’ll be giving away a copy of my print book, 5-Ingredients 10-Minutes the first week of every month.

And the winner for March is Jo Crosby!

To be in the running to win, all you need to do is leave a comment anywhere on Stonesoup.

I really want to hear what you think. The good, the bad, and the ugly. It can be feedback on a particular recipe or a general comment on anything that’s resonated with you. Or not!

Entries are open to anyone from around the world.

Really looking forward to hearing from you!

Magical Low Carb Burger Buns!

Before I go, this week’s recipe is something I’m currently in love with. It’s not something I normally say about food but I really love these buns! Yes they’ve changed my life in the last few months.

It’s been so lovely to have an easy-to-make soft bread roll in my repertoire (and my freezer). They were a winner for sandwiches with our leftover Christmas ham, cheese, pickles and mustard. And my old lunch favourite tuna and mayo rolls have been popping back.

Plus they’re brilliant for proper burgers without worrying about my blood sugar levels.

All this talk about sandwiches and I just realized I haven’t tried them in a BLT – need to get onto that ASAP!

________________

Low Carb Burger Buns

Magical Burger Buns (Low Carb)

These burger buns are the real deal. They’re now my go-to whenever I’m in the mood for a low carb sandwich or, of course, a burger! Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

makes: 4
takes: 60 minutes
100g (3.5oz) almond meal
25g (1oz) psyllium
2 teaspoons baking powder
1/2 teaspoon salt
3 egg whites* (120g / 4oz)
1 cup boiling water
2 teaspoons apple cider vinegar
sesame seeds to sprinkle (optional)

1. Preheat your oven to 180C (350F). Line a tray with baking paper.

2. Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.

3. Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).

4. Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms with your finger tips.

5. When the buns are cooked, cool on a rack to stop the bottoms going soggy.

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Variations

* no egg whites – you can use 2 whole eggs instead (the buns texture will be slightly heavier but still delicious!)

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

larger batch – I often double the batch to make more for freezing. Cut in half cross wise before freezing so you can easily defrost in the toaster.

no apple cider vinegar – you can skip it, or use another wine vinegar – something that tastes good but not balsamic!

no psyllium – Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

Shelf Life / Storage

Keeps for 1 week in the fridge or indefinitely in the freezer. Just warm in the toaster or oven before serving.

Big love,
Jules x

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PS. Want to win a copy of my print book ‘5-Ingredients 10-Minutes?

I really want to hear from you! What have you enjoyed about Stonesoup? Do you have any ideas how I could make it better? Let me know in the comments below.

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