The Ultimate Paleo Bun

Time: 1 hour 10 minutes
Serves: 4

Ingredients: 

70 g (1 cup) psyllium husks 
70 g (1/2 cup) coconut flour 
3 tablespoons flaxseeds
3 tablespoons chia seeds
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
1 tablespoon coconut sugar
3 teaspoons gluten-free baking powder
2 teaspoons sea salt
1 tablespoon apple cider vinegar
450ml filted water
3 eggs
2 tablespoons coconut oil, melted
Almond meal or arrowroot flour, for dusting 

TO SERVE
Butter or extra-virgin olive oil

Method: 

Preheat the oven to 180°C and line a baking tray with baking paper.

In a high-speed blender or food processor combine the psyllium husks, coconut flour, flaxseeds, chia seeds, pumpkin seeds, sunflower seeds and sesame seeds and process until the seeds are finely chopped. Transfer to a large mixing bowl, add the coconut sugar, baking powder and salt and mix well.

In a separate mixing bowl, whisk the apple cider vinegar, eggs and 450 ml of water until smooth and combined. Add this wet mixture to the dry mixture, along with the melted coconut oil. Mix everything until it forms a wet dough.

Lightly flour a board with some almond meal or arrowroot flour and knead the dough on the board for 1 minute. Divide the dough into four large or six slightly smaller portions and roll into balls.

Place on the prepared tray, 5 cm apart to leave room for spreading. Bake for 50–60 minutes, rotating the tray halfway through to ensure even cooking.

Check to see if the rolls are ready by tapping the base of one roll – if it sounds hollow, remove them from the oven. If they still sound a bit dense and heavy inside, continue cooking them a little longer.

Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. To serve, slice in half, char on the barbecue grill and slather in butter or olive oil.