April 15, 2020
Katja’s LCHF buns
You probably know my recipe for soft and fluffy buns? Well, this recipe below is a slightly upgraded version (even better). The result is a crunchy crust-soft middle, delicious bun that doesn’t fall apart after baking. I called them Katja’s LCHF buns because they are my favourite of them all so far.
INGREDIENTS
For 6-7 buns:
- 4 eggs
- 150 g creme cheese (can also be made with herbs, garlic, etc.)
- 120 g of Live & love organic defatted golden flaxseed flour
- 1 handful of grated mozzarella
- 2-3 tbsp sunflower seeds
- 1 teaspoon salt
- 1 packet -17 g cream of tartar (or baking powder)
Other:
- seed mix for sprinkling (optional)
- A couple of tablespoons melted organic ghee butter or other fat
METHOD
Beat the eggs well (a couple of minutes to make them foamy), add the creme cheese, mix well and then add the dry ingredients, mozzarella and seeds. The mixture thickens to the consistency of yeast dough. With greased hands (melted BIO ghee butter or any other fats) make 6 -7 buns. Place them on a baking tray lined with baking paper.
Preheat the oven to 170 degrees and bake for 10 minutes, then turn the heat up to 180 degrees and bake for another 30 minutes.
The Live & Love Organic Golden Flax Flour (available in the LCHF Style online shop and retail outlets) and Agona.si Organic Golden Flax Flour are great fort his recepie. Other golden flax flours may have different variations (especially in texture, absorbency, greasiness, etc.) which may affect the final product.
Enjoy!
MY TIPS
- The buns have been tested and proven to work with BIO golden flaxseed flour from the Live & Love brand (available in the LCHF Style online store and select retailers). Other brands of golden flaxseed flour may vary in texture, absorbency, and fat content, which can affect the final result.
- Use dry mozzarella, not the one packed in brine.
- Shape the dough gently, without kneading!
- You can add extras to taste (e.g., roasted onions, seeds, etc.).
- Store in a cool place, preferably in a refrigerator in a bag, or freeze them for longer storage.
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