No Flour, No Carbs, No Yeast! I Lost 15 kg Eating Bread Like This!

Add ½ cup flax seeds and ½ cup boiling water to a bowl. Stir and let sit for 5 minutes to thicken.

Add ⅓ cup chia seeds, ⅓ cup pumpkin seeds, and ⅓ cup sesame seeds to the bowl. Stir thoroughly.

Add a pinch of salt and a pinch of oregano (or any spices you love) and mix.

Lightly oil a baking tray. Line with parchment paper, then lightly oil the parchment too.

Spread the seed mixture thin and even on the baking tray with a silicone spatula.

Bake for 30 minutes at 180°C (356°F).

Cool the baked mixture, then break into crackers and enjoy with any spread you love.

Crack 3 eggs into a bowl. Add 3 Tbsp of water and 1 Tbsp apple cider vinegar. Whisk until smooth.

Add ½ cup flaxseed flour, 1 heaping Tbsp psyllium husk, 1 tsp baking powder, a pinch of salt, a small pinch of xanthan gum, and a pinch of oregano (if desired). Mix thoroughly.

Cover the bowl with plastic wrap and let the dough rest in a warm place for 20 minutes.

Use a kitchen scale to divide the dough evenly into 50 g portions for 6 small buns (or make 4 larger buns if preferred).

Set a small glass of water beside you for wet hands and a wet spoon.

Roll each portion into smooth rounds with wet hands and set them on a parchment-lined baking tray.

Tidy the tops of the buns with a wet spoon for a neat appearance. Sprinkle with sesame seeds or any seeds you love.

Bake for 20 minutes at 190°C (374°F).

Transfer the baked buns to a rack and cool completely.

Serve for breakfast sandwiches or as mini burger buns.

Equipment Needed

Spice Level:

Dietary

Allergens