Almond Pumpkin Seed Buns | One of the best combos for a light, airy, soft & fluffy buns | Taste good скачать в хорошем качестве

Almond Pumpkin Seed Buns | One of the best combos for a light, airy, soft & fluffy buns | Taste good

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour (https://amzn.to/4oRhKgF) Raw pumpkin seeds (https://amzn.to/3zRNkps) Whole Psyllium Husks (https://amzn.to/3TP3jft) Apple Cider Vinegar (https://amzn.to/4dnapyZ) Multi Grinder (https://amzn.to/3F8s6Gz) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** Almond flour is notorious for creating a heavier and denser keto bread. However, when I combined it with ground raw pumpkin seeds, these buns rose so well in the oven and turned-out light, airy, soft and fluffy. They taste pleasant, too and when toasted, they are crispy. I will show you how to make the loaf bread (non-yeast and yeast versions) later. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 5] NUTRITION INFO PER SERVING Total Carb = 4.3 g Dietary Fiber = 2.1 g Net Carb = 2.2 g Calories = 191 Total Fat = 13.2 g Protein = 13.6 g DRY INGREDIENTS Almond flour = 80 g (2/3 cup) Ground raw pumpkins = 80 g (2/3 cup) (Note: Watch this video on how to grind pumpkin seeds -   • How to grind pumpkin seeds | Cheaper & hea...  . You can also use pre-ground pumpkin seeds) Baking Powder = 8 g (2 tsp) Salt = 2 g (1/2 tsp) Whole Psyllium Husks = 27 g / 3 tbsp (Note: The whole psyllium husks must be ground until half its original volume then weigh it. If you are using pre-ground psyllium powder, only a small amount like 1 to 2 tsp is required. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) WET INGREDIENTS Apple Cider Vinegar = 30 ml (2 tbsp) Hot or Boiling Water =150 ml (1/2 cup + 2 tbsp) Fresh egg whites = 3 large (107 g) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. In a bowl, add all the dry ingredients and mix until well combined. 4. Add all the wet ingredients and mix until a dough is formed. 5. Divide the dough into 5 x 95 g portions. Of course, you can make it bigger or smaller according to your preference. 6. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper. Top with some sesame seeds and press down gently to ensure they stick to the dough. 7. Bake at the lowest rack for about 20 to 30 minutes. It is done when the buns feel light to the touch or sounds hollow when you tap on their sides. Mine took about 25 minutes. 8. These buns can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.