Prep time: 10 minutes
Cook time: 45 minutes
Serves: 6
Soft and tasty low-carb gluten-free bread with psyllium husk and almond flour. The sunflower and pumpkin seeds give an extra kick to these breads. Or make variations by adding dried fruits or nuts instead of seeds.
If you’ve made these pistolet buns, let us know in the comments down below how you liked it!
Variations
Preheat the oven to 180 °C. Place an oven dish with water on the bottom of the oven.
Mix almond flour, psyllium husk, baking powder, pumpkin, seeds, sunflower seeds and salt in a bowl. Add the vinegar and eggs and mix well. Finally pour in the water and knead into a dough. The dough is still a bit sticky, that’s how it should be.
Portion the dough into 6 pieces and form pistolet buns. Put them on a baking tray covered with baking paper.
Bake the buns for about 45 minutes at 180 °C until done and golden brown.
Leave to cool so that they become a little firmer.
Store the buns in an airtight container outside the refrigerator for 1-2 days. Can be kept in the freezer for up to 3 months.
