Mini Brown Burger Buns
REEMA MERHI DAOUK
“THE SMELL OF GOOD BREAD BAKING, LIKE THE SOUND OF LIGHTLY FLOWING WATER IS INDESCRIBABLE.”
Who said I could not enjoy eating bread on a low carb diet. This low carb
burger buns recipe is so delicious when devoured with my homemade mini
1. 1 large egg and three egg whites
3. ½ teaspoon baking soda
4. 170 g almond flour
5. 85 g golden flaxseed meal
6. 20 g whey protein
7. 25 g psyllium husk
8. 3/4 teaspoon Himalayan pink salt
9. 2 teaspoon xanthan gum
10. 60 g olive oil
11. 120 ml warm water
12. ½ teaspoon cream of tartar
13. 1 tablespoon apple cider vinegar
14. 60 g sour cream
14. 2-3 tablespoons sunflower seeds
- Reema Merhi Daouk
Preheat oven to 350F and prepare a baking tray with parchment paper then set
In a large bowl mix all dry ingredients together including the pumpkin seeds and
excluding the cream of tartar.
In another bowl beat the 3 egg whites with the cream of tartar until fluffy. Mix
the whole egg is a third bowl with the olive oil, apple cider vinegar and sour
cream then add to the dry ingredients with half the egg whites and mix well add
the warm water and mix the dough until well combined. Finish by adding the
rest of the egg whites to the batter and mixing it slowly using a spatula until well
incorporated and dough forms.
The dough might be a little sticky but easy to handle. Divide dough into 10 equal
balls. Shape the balls into buns and place the buns in the tray and sprinkle with
some sesame seeds or pumpkin seeds.
Place tray in oven on the second rack from the bottom and bake for about 30
minutes or until top is golden brown.
Let cool down over a rack before cutting and stuffing with the burger beef you
prepared. You can keep the rest in an airtight bag in the freezer for later use.
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