Cheese Buns with Mozzarella and Sesame
Mozzarella, almond flour and psyllium give these buns a dense cheesy structure without regular flour. Protein, fats and fiber make them more filling than ordinary baked goods.
Almond flour (85 g), psyllium (30 g), Italian herbs (2 g) and sea salt (to taste) should be mixed in a deep bowl. Add water (70 g), apple cider vinegar (5 g), eggs (150 g), grated mozzarella (200 g) and olive oil (35 g).
Knead the dough well and leave it for 10 minutes so the psyllium can absorb moisture. With wet hands, divide the mixture into about 10 pieces, roll them into balls, dip the tops into sesame seeds (12 g), place them on a parchment-lined baking sheet and flatten slightly.
Bake the buns at 180°C for about 25 minutes, until the tops turn golden. Let them cool for 10 minutes so the crumb can set.
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