Almond buns
| Ingredient | Qty, g | |
|---|---|---|
| Almond flour | ||
| Erythritol | ||
| Coconut flakes or flour | ||
| Soy protein isolate | ||
| Xanthan gum | ||
| Pectin | ||
| Baking soda | ||
| Citric acid | ||
| Cooking salt | ||
| Egg white ? 1 pc ≈ 33 g 180 g ≈ 5.5 sheet | ||
| Coconut oil | ||
| Product release: | 399 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 5 min | ||
| 2 min | ||
| 2 h | ||
| 10 min | ||
| 1 h | ||
| 15 min | ||
3 h 42 min | ||
|---|---|---|
| Proteins | 16.1 g |
| Fats | 26.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.5 g |
| Calories | 317 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 34.4 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.15 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 938 |
| Weight loss | Detention | Set |
|---|---|---|
| 33% | 23% | 20% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 100% E | 34347434? |
| iWhich products: ◦ Almond flour: 61% ◦ Egg white: 36% ◦ Soy protein isolate: 3% B2 | 26305524? |
| iWhich products: ◦ Egg white: 83% ◦ Almond flour: 15% ◦ Coconut flakes or flour: 2% B7 | 18184515? |
| iWhich products: ◦ Almond flour: 82% ◦ Soy protein isolate: 10% ◦ Egg white: 4% ◦ Coconut flakes or flour: 3% B3 | 66115? |
| iWhich products: ◦ Soy protein isolate: 47% ◦ Almond flour: 43% ◦ Egg white: 8% ◦ Coconut flakes or flour: 2% B9 | 66124? |
| iWhich products: ◦ Almond flour: 80% ◦ Soy protein isolate: 20% B1 | 55104? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 70% ◦ Soy protein isolate: 29% ◦ Coconut flakes or flour: 2% Copper | 37377533? |
| iWhich products: ◦ Egg white: 95% ◦ Almond flour: 3% Selenium | 2626482415 |
| iWhich products: ◦ Almond flour: 84% ◦ Coconut flakes or flour: 15% ◦ Egg white: 2% Manganese | 24303627? |
| iWhich products: ◦ Soy protein isolate: 48% ◦ Almond flour: 43% ◦ Coconut flakes or flour: 6% ◦ Egg white: 2% Iron | 2411197? |
| iWhich products: ◦ Almond flour: 61% ◦ Soy protein isolate: 31% ◦ Egg white: 4% ◦ Coconut flakes or flour: 4% Phosphorus | 23233223? |
| iWhich products: ◦ Almond flour Boron | 19193819? |
| iWhich products: ◦ Almond flour: 85% ◦ Egg white: 8% ◦ Soy protein isolate: 4% ◦ Coconut flakes or flour: 3% Magnesium | 15204918? |
| iWhich products: ◦ Cooking salt: 70% ◦ Egg white: 27% ◦ Soy protein isolate: 2% Sodium | 12122312? |
| iWhich products: ◦ Almond flour: 67% ◦ Soy protein isolate: 26% ◦ Coconut flakes or flour: 6% Zinc | 9122092 |
| iWhich products: ◦ Almond flour: 64% ◦ Pectin: 23% ◦ Coconut flakes or flour: 14% Fibers | 9131312? |
| iWhich products: ◦ Almond flour: 62% ◦ Egg white: 29% ◦ Coconut flakes or flour: 7% ◦ Soy protein isolate: 2% Potassium | 79108? |
| iWhich products: ◦ Almond flour: 78% ◦ Soy protein isolate: 16% ◦ Egg white: 5% Calcium | 7777? |
| iWhich products: ◦ Egg white Chrome | 57126? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut oil: 83% ◦ Coconut flakes or flour: 16% Palmitic acid (Saturated) | 37375737? |
| iWhich products: ◦ Almond flour: 53% ◦ Coconut oil: 46% Oleic acid (Omega-9) | 23294126? |
| iWhich products: ◦ Almond flour: 96% ◦ Soy protein isolate: 4% Linoleic acid (Omega-6) | 15213619? |
In a separate bowl, mix almond flour (80 g), erythritol (50 g), coconut flour (20 g), soy protein isolate (25 g), xanthan gum (4 g), apple pectin (4 g), and baking soda (2 g) well.
In another container, combine citric acid (2 g), salt (2 g), and room temperature egg white (180 g). Whisk together until the ingredients are combined.
Combine both mixtures and also add liquid coconut oil (30 g), and mix thoroughly with a whisk.
After that, knead the dough with a silicone spatula for 1-2 minutes.
Wrap the kneaded dough in plastic wrap and refrigerate for at least 2 hours.
After chilling, form rolls of the same weight and size, wetting your hands with room temperature water.
Transfer the formed rolls to a cold baking tray lined with parchment paper.
Bake them in a preheated oven on the “top+bottom” mode at a temperature of 150-160°C for 50-60 minutes.
If after 60 minutes the rolls are not baked through, check them with a skewer and, if necessary, bake for another 10 minutes at a temperature of 140°C. If that’s not enough, bake for another 10 minutes, each time reducing the temperature by 10 degrees until the rolls are ready.
Cool the finished rolls at room temperature on a wire rack.
