Ingredients:
- 1 ¼ cups Fine Almond Flour (150 grams)
- 5 Tbsp Psyllium Husk Powder (45 grams, fine powder)
- 2 tsp Baking Powder (10 grams)
- ½ tsp Sea Salt (3 grams)
- 3 Large Eggs (separated into yolks and whites)
- 1 tsp Apple Cider Vinegar (ACV, 5 ml)
- 1 cup Boiling Water (240 ml)
- 1 large egg white + 1 tsp water (for egg wash, optional)
- 1 Tbsp Sesame Seeds or Poppy Seeds (optional topping)
Instructions:
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt. Ensure the ingredients are thoroughly combined and there are no clumps. Set aside.
- In a separate medium bowl, lightly whisk the three egg yolks with the apple cider vinegar.
- Use an electric whisk to lightly whip the three egg whites until soft, foamy peaks form. Gently fold this volume into the yolk mixture.
- Add the combined egg mixture to the dry ingredients. Mix until just incorporated into a thick, sticky mass.
- Immediately pour the measured cup of rapidly boiling water over the dough mixture. Use a wooden spoon or spatula to quickly mix the dough until all the water is absorbed. (The dough will firm up very quickly).
- Let the dough rest for 3–5 minutes. It should become firm and slightly tacky, but manageable.
- Divide the dough into 6 equal portions. Lightly wet your hands and quickly roll each portion into a smooth ball.
- Place the buns on the prepared baking sheet. Using a sharp knife or razor, score a shallow cross or line across the top of each bun.
- Optional Topping: Brush the tops of the buns with the egg wash (1 egg white + 1 tsp water) and immediately sprinkle with sesame or poppy seeds.
- Place the buns in the preheated oven. Bake for 35–40 minutes, or until deeply golden brown and they sound hollow when tapped on the bottom.
- Remove the buns from the oven and transfer them immediately to a wire rack. Crucially, allow them to cool completely (at least 30–45 minutes) before slicing.