The Never Beaten Bun
Learn about the fabulous and Never Beaten Bun today. When I started my LCHF lifestyle I didn’t miss bread (although I was quite fond of it until then). I focused on learning how to increase my fat intake instead.
Getting rid of carbs seemed so much easier. Later I really wanted that bread though like a piece of homemade toast with cheese or paté. I had dreams about pizza as well, which is solved forever with the crunchy pizza crust.
Please also find recipes for the crispbread and the panini, which are my favourites. I add this precious Never Beaten Bun to my favourites. The recipe makes around 12 buns, which can be stored in your fridge for a week. You can freeze them as well. If you keep them in your fridge, put them in an airtight container, as they tend to absorb smells from the fridge.
How To Do The Never Beaten Bun
Makes 12-14 buns
200 ml cream
100 g melted butter
200 ml coconut flour or coconut fibres ( I use the one on the picture below). Beware that it must be the special grounded flour/fibres and not the traditionally coconut that is too roughly grated. The texture is like humid powder.
5 tbsp HUSK psyllium fibres (if the eggs are large, use 6)
1 tsp cardamom
2 tsp baking powder
1/2 tsp salt
A little lemon zest (can be left out)
A little Stevia drops, if you need the buns sweetened a bit
Whisk the eggs, and the cream and the melted butter together. You can use a blender.
Mix the dry items, which are the coconut and the husk fibres, salt, cardamom and baking powder.
Mix the eggs and the dry items. I split the process in tre steps in order to let the fluids absorb the dry items more slowly
Add lemon zest and sweetener, if you like.
Form the buns. The dough is a little sticky.
Remember to heat the oven before you start.
See picture on the right to get a look-and-feel of the dough.
Bake the buns for 20 min at 200 C or 400 F.
Tips & Tricks for the Never Beaten Bun
You can add Stevia drops and use the buns as Birthday Buns. Add chocolate chips (home grated dark chocolate 85%). The buns are quite fat and should also be stored cold.
You can slice them in halves when they are cold, and fill with whipped cream. I also heat them in a toaster, and they are wonderful with ham and cheese slightly heated as a proper toast.