1/2 cup coconut flour
6 tablespoons psyllium husk
2 tablespoons of LSA ( ground linseed, sesame seed, almond meal)
2 teaspoons of linseed
1 teaspoon of sesame seed
2 teaspoons baking powder
1 teaspoon fine salt
2 teaspoons apple cider vinegar
3 large egg whites, lightly whisked; yolks separated
1.3 cup boiling water
Sesame seeds for topping
Pre-heat oven to 350F, convection (or 375 F bake).
Sift together the coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
Add the egg whites and vinegar to the flour and quickly whisk in. Pour in all of the boiling water.
Whisk together quickly until a lumpy almost curdled looking dough forms. Use your hands to fold it a few times and smooth it out, so it’s like playdough.
Line a sheet pan with parchment paper. Use a large scoop to make 5-6 buns, scooping them onto the parchment paper.
Brush buns with egg yolk. Sprinkle sesame seeds on top, or poppy seeds etc.
Bake for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy. They should sound hollow if you tap on them.
Remove from the oven and let them cool for 20 minutes or more before handling.