Swedish Breakfast Buns

    Bread.  I'm starting to think it's one of those eye of the beholder things.  Tons of low-carb recipes are out there for "bread-like" objects, but a lot of them are not really bready.  There are only a few recipes I have made that impressed me enough to make more than once or twice, or that I'm willing to pass on to others.  I don't know, call me a bread-snob, but when it comes to bread, I'm really picky. 

    This recipe, I've made a bunch of times, and I really truly enjoy it.  It doesn't have that much room for error since it doesn't need any fancy equipment or techniques, and the only substitution I made was for the creme fraiche.  Sour cream works in here just fine.  One small adjustment I made was to the temperature and the timing.  I increased the temp to 400 since 390 didn't seem to do the trick, and I leave them in for 20-25 minutes, until the outside is well done and the inside is set.

    So, what does it taste like?  Well, it's not a sweet bread, but the flavor reminds me somewhat of a sourdough, and the seeds make this feel like a 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.  This is definitely one of my favorites.  Oh, and as an extra bonus, they freeze well too!  I wrap them in a little plastic wrap, then store them in a freezer bag. 

   **8/25/13 UPDATE: It was brought to my attention that, sadly, The Swedish Diet blog has been removed.  I originally posted this with the following link to the recipe and directions- Swedish-Diet Breakfast Buns, but as you can see it is no longer there.  Fortunately I have the recipe printed out, and will share the entire recipe here, with my above noted changes worked in.  It's unfortunate her blog is no longer there, she had great recipes!**

For 4 Low Carb Swedish Breakfast Buns- 


    3/4 cup almond flour
    1 Tbsp flax seeds
    1 Tbsp sunflower seeds (shelled)
    2 Tbsp psyllium husk powder 
    1 tsp baking powder
    1/2 tsp salt
    2 Tbsp olive oil (extra virgin, or light)
    2 eggs
    1/2 cup sour cream (or creme fraiche)

    Preheat oven to 400 degrees.  Mix almond flour, seeds, psyllium, salt, and baking powder in a bowl.  Add eggs, olive oil, and sour cream and mix it carefully.  Let it sit for 5 minutes.

    Cut the dough into 4 pieces.  Shape into balls and put in a cake pan (I use a 9 inch circular pan, but anything really will work here so long as it has sides).  Bake for approximately 20-25 minutes. 


** 6/7/14 UPDATE **  While I haven't had any problems with the dough, 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 allowing it to sit for 5 minutes after mixing, 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.  I would also recommend using parchment paper underneath these versus spray or grease on the pan to prevent sticking, just for good measure.  Thanks! 

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