I have a baking pan that you can make Hamburger Buns in. So I found a recipe for Flax Seed Muffins and tweaked it a little. I plan on using them for toast in the mornings for Breakfast. So tomorrow I will see how they do in a toaster!!
Flax Seed Buns (LOW CARB)
3 lg eggs
1 1/2 sticks of butter, melted
2 tsp. vanilla
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup Splenda
1 1/2 tsp. baking powder
dash of salt
ground cinnamon, 3 big dashes
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
Preheat Oven to 350°F.
Beat eggs, add melted butter and vanilla and continue to beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, Splenda, baking powder, salt and ground cinnamon. Beat well. Stir in water and flax seed meal.
3 lg eggs
1 1/2 sticks of butter, melted
2 tsp. vanilla
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup Splenda
1 1/2 tsp. baking powder
dash of salt
ground cinnamon, 3 big dashes
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
Preheat Oven to 350°F.
Beat eggs, add melted butter and vanilla and continue to beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, Splenda, baking powder, salt and ground cinnamon. Beat well. Stir in water and flax seed meal.
Spray bun pan with oil, Makes 6 Buns. Bake for 35 minutes.
They can be individually wrapped and stored in the fridge.
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