Paleo Buns


These are the perfect roll for burger buns or served with hot soups.


3 cups almond meal

1/2 heaped cup psyllium husks

1 tbs coconut flour

1 tbs bicarb soda

1/2 tsp sea salt

4 tbsps apple cider vinegar

2 tsps honey

1 1/2 cups boiling water

6 egg whites, whisked


Preheat oven to 180 deg Celsius.

Line a baking tray with parchment paper or a silicon mat

Place all the dry ingredients into a large bowl and mix well.

Combine vinegar, honey and boiling water in a glass jug.

Fold the whisked egg whites into the dry ingredients. 

Pour in the vinegar the mixture will froth up mix and stir vigorously for about 30 seconds until it forms a thick batter.  

Knead the batter with your hands until it forms a sticky dough.

Divide into eight portions and shape into balls working quickly so the mixture doesn't dry out.

Place rolls onto the prepared tray a few centimetres apart.  

Bake for approximately 50 minutes checking that the base sound hollow when tapped, rolls should be golden brown. 

Allow to cool before serving.

Store in an airtight container in fridge for up to 5 days, will freeze for up to 3 months.