The Lovely Almond Flour Bun
This is the most lovely bun made with almond flour instead of coconut fibres, which I use in the Never Beaten Bun. Maybe you’ve tried this other bun already?
It’s a little sweeter, but sugar free. The sweet taste comes from the coconut fibres. From time to time though I need bread that with a more neutral taste, and this new bun with almond flour fulfils this.
It’s texture is a little more dry, which makes it perfect for the toaster as well.
The recipes are quite alike, so it’s easy to change. You don’t have to learn another recipe from the bottom.
The dough is sticky but easy to form with wet hands. Form them like you want them. They will not change size a lot while baking.
Here is a few words about the ingredient, POFIBER, which simply is dried potato fibres suitable for the LCHF lifestyle; unfortunately you still have to buy them online! But it weighs absolutely nothing and it’s cheap, so if you decide to buy, then go for a large order. I use it all the time.
It would be perfect if any British or Canadian shop or supermarket would import this fantastic product! It’s both glutenfree and sugar free and serves perfectly for baking bread in combination with almond flour or coconut fibres.
How To Make The Lovely Almond Flour Bun
PLEASE NOTE,; all measures are in ml, even dry stuff
Makes 12 buns (suitable for freezing)
300 ml full fat cottage cheese (can be replaced by mascarpone or use 50/50)
60 g butter, melted and slightly cooled
350 ml almond flour
350 ml Pofiber (find link for buying Pofiber online here and see comment above)
100 ml sesame seeds (or use 50/50 of sesame and chia)
3 tbsp psyllium HUSK fibres
2 tsp baking powder
2 tsp sea salt
– Put eggs and cottage cheese in a blender and blend thoroughly. Mix the melted butter into the eggs.
– Heat the oven
– Mix all dry ingredients and mix it into the egg mass as described below
I made experiments on mixing the wet and the dried ingredients. It might seem natural and easy to keep on with the blender, but it doesn’t work for the whole process.
The total content of fibres simply won’t work in a blender. What makes sense is to continue with like half the amount of the dry items and blend into the eggs/cheese/butter mass.
Afterwards pour it into a bowl and use your hands to gather the rest of the fibres with the dough. Like this you’re capable of handling the right amount of fibres in order not to end up with too wet to too dry a dough.
Let them bake 20 minutes in the oven at 180 C or 350 F. Gas mark 4.