These low-carb sandwiches are easy to make and nice and airy and also gluten-free
In a bowl, mix the eggs with the Greek yogurt and the salt using a hand mixer until frothy. Then add the almond flour, psyllium husks, baking powder and Italian seasoning. Mix this further into a cohesive dough. Cover the bowl with a damp tea towel and let it rest for about 1 hour.
Preheat the oven to 180 degrees. Line a baking tray with baking paper and divide the dough into 8 balls. Spread the balls on a baking tray. They will get a lot bigger so don’t put them too close together. Sprinkle the buns with some sesame seeds, pumpkin seeds and sunflower seeds. Bake the buns in the oven for 30 minutes.
Let the buns cool for the first 10 minutes with the oven door open, so they don’t collapse. Then let them cool further outside the oven.
Note: do not eat too much per day and drink plenty of water. Psyllium husks absorb a lot of water in the gut, so it is important to drink enough water to prevent constipation.
Tip: Psyllium husks are available at health food stores and the larger supermarkets. This recipe uses Peaks brand psyllium fibres, purchased from AH
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