Flax Sandwich Bun Recipe

Original recipe found on Where Your Treasure Is.

These buns are so good, they taste very much like real bread. They're just way thinner. I made some small changes to this recipe, I halved the garlic powder. 1 teaspoon is way too much garlic powder, especially if you are using these as bagels. Also I changed how they are mixed.

My kids like these toasted with cream cheese. They make wonderful sandwiches, the best hamburger buns I've had since I went gluten free, and great BLTs.

FLAX SANDWICH BUNS

1-1/8 cup flax meal
3/4 cup parmesan cheese
2 tsp baking powder
1/2 tsp garlic powder
6 eggs
3 Tbsp olive oil
3 Tbsp water

Preheat oven to 325 degrees. Stir together dry ingredients in a large bowl. Once well blended, add eggs, oil, and water. Stir well, scraping down sides.Pour into 12 greased yorkshire pudding pans/muffin top pans OR onto parchment paper on a cookie sheet. The dough is not runny, so you'll need to spread it with the back of a spoon. Bake for total of 20 minutes, switching pans after 12 minutes if you have two pans for even baking. Cool on a baking rack.

Store in fridge if not using right away. Be sure to slice them with a serrated knife for best results.

Nutrition Info: Makes 12 buns. Per bun: 1.5 net carbs, 8.25 g protein, 12 g fat

Variation: I'm going to try cinnamon and xylitol instead of garlic powder to make "bagels." I'll update once I've done this.