Swedish breakfast buns you must try!
As you already know, tons of low-carb recipes are out there for “bread-like” objects. But a lot of them are not really bready. This recipe will impress you enough to make more than once or twice; or that you’ll be willing to pass on to others. It’s simple and doesn’t have that much room for error since it doesn’t need any fancy equipment or techniques.
So, what does it taste like? Well, it’s not sweet bread, but the flavor reminds on somewhat of a sourdough. The seeds make this feel like really great multi-grain bread, without all that added sugar and coloring. It has a great crust that is chewy, but the inside is fluffy and lovely.
Excellent with a little no sugar added jam, cream cheese, butter, or sliced cheese, these rustic little buns are very hearty and super filling. And as an extra bonus, they freeze well too!
Recipe for Swedish Breakfast Buns
Preparation time is 15 minutes; cooking time 25 minutes; meaning 40 minutes total. Recipe is for 4 serves, by author Theresa Fletcher.
Just like that multigrain bread with the seeds in it! Feel free to adjust the seeds to your preference.
Ingredients that you need:
- ¾ cup almond flour
- 1 tbsp whole flax seeds
- 1 tbsp sunflower seeds (shelled)
- 2 tbsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp olive oil
- 2 eggs
- ½ cup sour cream
Preparation: Preheat oven to 400 degrees. Mix almond flour, seeds, psyllium, salt, and baking powder in a bowl. Then add eggs, olive oil, and sour cream and mix it carefully. Leave to stand for 5 minutes. If your dough is sticky and difficult to shape, make sure it has sat for at least 5 minutes before trying to work with it. Also, while it is sticky, it should be fairly easy to shape.
After that, divide the dough into 4 parts. Pick up a part and lightly shape it into a circle, and place it into your pan. You could also use a drop or two of oil on your hands, if you feel it’s still just a bit too sticky for you. Also you can use baking paper underneath these versus spray or grease on the pan to prevent sticking. Bake for approximately 20-25 minutes until browned. Enjoy!
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