Low Carb and Gluten Free Burger Buns
For this recipe you’ll need at least 8 mini pie dishes to get a full burger shape. If you’re using this recipe for sliders, you could use a patty cake tin.
- 230g almond meal
- 60 g tapioca flour or cassava flour
- 15 g psyllium husk
- 270 g coconut cream Ayam brand
- 130 g water
- 1 teaspoon of baking powder
- 5 whole eggs
- 5 g salt
- Sesame seeds
- Oil for preparing tins (I use a spray coconut oil, but you could use avocado or even ghee or butter)
Preheat oven to 180° place a flat baking tray into the oven to pre-heat also. Big enough to take 8-10 pie dishes. Otherwise place two trays in for pre-heat.
Combine all ingredients into the Thermomix and blend for 1 min SP5 MC on. Make sure all well combined, otherwise scrape down and repeat for 30 seconds.
Allow the mix to sit while you prepare your tins. Pour until about halfway full, sprinkle with sesame seeds and place on a baking tray and into the oven.
These only take about 25 minutes to cook but each oven is different, its always best to use a wooden or metal skewer to test if the mix is cooked in the middle before removing from the oven.