It smells so good!
My second attempt turned out better. You can find the recipe in my 27 May 2026 post. Description of each photo below.
Here’s how it’s done.
- Raw ingredients – There’s enough from my earlier purchase to do 3 batches
- I lightly fried (no oil) the SEEDS on a cast iron wok separately for better control of the browning as the seeds are of different sizes. You can also toast it
- The seeds were ground in a blender but not too fine so there’s texture in the bread
- The first time I made this bread, I used three EGGS whites. This time, I used two eggs with yolk. I like the taste better
- Fold in the dry ingredients (almond flour, psyllium husk, baking powder, oregano, salt)
- Add the seeds, mix evenly
- Grease the baking tray with olive oil
- Sprinkle some toasted sesame seed into the tray before adding on the dough. The sesame seeds help to make it easier to remove the buns after they are baked. Add on the dough
- Sprinkle sesame seeds on the top
- Bake for 30-40 minutes