I couldn’t resist the challenge of coming up with something new for National Breakfast Week! Unbelievably, these delicious, light-textured, incredibly moreish, vegan, Low-Carb Breakfast Buns are dairy-free, gluten-free, grain-free, egg-free and refined sugar-free. No slight-of-hand ‘natural’ sweeteners are added to the mix either…even if you don’t have my fave zero-carb Sukrin Gold to hand (although I think you should!), just one single tablespoon of pure organic maple syrup will sweeten the whole job lot nicely!
These really healthy Breakfast Buns are so fast and easy to make that my man thinks I should add another category to Primal Plate…”Not so much Primal Pronto, more like Instant!”
If you suffer from a nut allergy, you can substitute whole organic pumpkin seeds for the chopped walnuts. The buns still retain the same satisfying ‘crunch’ and with or without nuts both versions are equally as good.
So good in fact that you don’t need to reserve them for breakfast. I’d be happy having mine at teatime too! Lovely served warm from the oven with a drizzle of maple syrup, you can almost feel these resistant-starch packed beauties doing you good! Definitely something worth getting out of bed for!
Low-Carb Breakfast Buns (Makes 12)
Ingredients
25g Sukrin reduced-fat organic almond flour
25g organic cold-milled golden flaxseed
2 tsp gluten free baking powder
40g organic walnuts, finely chopped (if you are allergic to nuts, use whole pumpkin seeds instead)
40g organic sunflower seeds
90g organic coconut oil, melted (or 6 tbsp organic cold-pressed tiger nut oil )
1 tbsp Sukrin Gold (or 1 tbsp organic pure maple syrup)
1 tbsp pure vanilla extract (I use Ndali)
225ml unsweetened almond milk, preferably homemade (or 225ml full-fat, raw, organic cow’s milk)
Instructions
Pre-heat the oven to 200℃ / 400℉ / Gas mark 6
Line a 12-hole bun tin with 12 paper bun cases
Weigh all the dry ingredients directly into a medium sized bowl and, using a fork, mix together well.
Add the maple syrup (if not used Sukrin Gold) and the oil and combine.
Pour in the milk and continue to mix with a fork until the mixture comes together into a thick batter-like consistency.
Spoon into the bun cases (you’ll need a smidgeon over 50g of batter per case) and bake in the pre-heated oven for 15-20 minutes, or until a cocktail stick inserted into the centre comes out clean.
Serve warm from the oven with a little maple syrup drizzled over, if liked.
Carbohydrate 9g Protein 4g - per breakfast bun (made with maple syrup & cow’s milk)
Carbohydrate 7g Protein 3g - per breakfast bun (made with Sukrin Gold & almond milk)
