Buns with Almond and Coconut Flour
Egg and almond flour add protein and fiber, while coconut flour contributes a mild nutty note. Psyllium helps the buns hold their shape, and the crumb firms as they cool for easier slicing.
Mix the egg (50 g) with water (180 g) and 9% vinegar (5 g).
In a separate bowl, combine coconut flour (40 g), almond flour (25 g), starch-free baking powder (3 g), psyllium (15.5 g), and table salt (2 g). Pour in the egg mixture, add coconut oil (25 g), and stir until an even dough forms.
Leave the dough to rest for 5 minutes until it is elastic and no longer sticky. Prepare 6 buns by dividing the dough into portions and shaping them. If desired, coat them with sunflower seeds (to taste).
Bake with convection at 180°C for about 45 minutes or longer if your oven needs it.
Cool the buns on a rack.
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