We have been eating these flaxseed buns for breakfast ever since I found the recipe. We usually bake a double batch and freeze them. They easily thaw and reheat up well in the toaster. Slice them in half and make little sandwiches or eat them with butter and your favorite jam or honey.
Ingredients
5 oz ground or whole flax seeds
1 teaspoon baking soda
Just under 1/2 teaspoon sea salt
A pinch of black pepper
3 eggs, beaten
1/2 tablespoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
3 tablespoons butter or coconut oil, melted
3 tablespoons water
1/2 teaspoon dried herbs (such as thyme, or bruised fennel/caraway seeds)
1 tablespoon white sesame seeds for sprinkling on top(optional)
Instructions
Preheat the oven to 400 degrees Fahrenheit and line baking tray with parchment paper.
Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 15 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first, then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.
Take 4-5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking and use wet hands to shape/smooth the top and to press down lightly so that the bun is 1/4-1/2 inch thick. Repeat with the rest of the batter, sprinkling the tops with sesame seeds (if using) and gently pressing them in.
Bake in the oven for 20-22 minutes until the buns spring back to touch.
Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.
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