Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
Sometimes you just need bread! This isn’t quite a slice of Volare sourdough, but it fills the gap. Unfortunately, the dough doesn’t have the structure to be baked into a loaf so making buns is the best solution. These freeze well and are the perfect solution for a keto burger, a sandwich and even toast in the morning.
⅓ cup psyllium husks
1¼ cups ground almonds (almond flour if you can find it is even better)
2 tsp baking powder
½ tsp salt
3 egg whites
2 tsp apple cider vinegar
1¼ cups warm water
1 tbsp sesame seeds for sprinkling on top
In a bowl, mix the dry ingredients together. Add the egg whites and cider vinegar and mix until combined.
Pour in the boiling water and stir really well until it comes together as a dough.
With wet hands, divide the dough into six and shape these into buns, placing on a lined baking tray. Sprinkle tops with sesame seeds and bake at 180°C for 1 hour. The buns should sound hollow when you tap them.
Allow to cool completely on a cooling rack.