Ok, so I have to start by giving credit where it’s due for this recipe because it’s actually adapted from Martina’s ‘French Bun’ recipe on the Keto Diet App. The app is available for both iOS and Android and I highly recommend it. It allows you to add in what foods you eat daily, in order to keep track of your macros; what’s more it includes 80 recipes. There are additional recipe bundles that you can purchase within the app if you want them. I purchased all bundles and it’s been one of the best decisions I made as its great for inspiration, meal planning and keeping food exciting.
Although I’ve been paleo for well over 2 and a half years (and low carb for most of that), bread has never been something I’ve missed. I have tried paleo and low carb breads but they just leave me feeling heavy, sick and I physically find it all to stodgy and difficult to swallow. So when I first made Martina’s recipe I was excited because the buns were light, fluffy and not at all stodgy. I began making them and having them with a few warmed berries, before trying them with bacon. Although they were a hit, for some reason I just forgot about them and that was that – until recently!
For those of you who are regulars to my blog, you’ll know that Mr Noodlechips isn’t 100% paleo, but recently he decided to stop eating bread as he found it was making him cough a lot. As he’s a lover of bacon sandwiches I decided it would be worth making the bun recipe but tweaking it to be more savoury and ‘bread’ shaped. The first batch turned out perfect (I just omitted the sweetener and added extra salt), but since then I have made a few more batches, adding some seasoning to help make them more savoury.
I have included photos of both buns and ‘bread’ for this recipe because they are both great but the sandwich bread is my absolute favourite. I have also added in links to the cookware that I used so that you can see what kind of tray/ moulds you will need.
For buns I used Lakeland ‘Doughnut moulds’ mainly because I wanted bun shapes big enough for a filling and because I also wanted to make bagels too. The buns are a great size but they may be a little small for burgers (but you could easily make your burgers smaller to fit, if you’re making them yourself). The sandwich bread is really easy to make, all you need is a baking tray, dish or silicon mould that would give you 4 equal pieces (ideally squares) when cut. The tricky part is slicing it through the middle so that each square becomes a top and a bottom. The trick is to use a really long knife, hold your less dominant hand on the top and use your dominate hand to cut through (horizontally) so that you end up with a ‘top’ piece and a ‘bottom’ piece.
Lake Lands Doughnut making ‘kit’ consists of 8 silicon moulds. Four of the moulds are round and bun shaped and the others are shaped for making doughnuts or bagels with the middle piece missing (creating the hole). There is a metal cutter included in the pack for using with dough. I purchased this kit for £7.99* (Plus £3.49 p&p).
The silicon baking tray was £7.42* from Amazon and measures 22.5 x 21cm/9″ x 8″. It’s currently out of stock from the seller that I purchased it from, but there are other companies who do have stock available – just search ‘silicon baking tray’. It is really useful as it can also be used to make things like protein bars, bounty bar bites, brownies or even pizza bases.
For more paleo and ketogenic recipes head over to Martina’s blog where you will find a whole range of sweet and savoury dishes to choose from; you can also check out my review of Martina’s ‘The Ketodiet Cookbook’. I also highly recommend the keto diet app available on both Apple and android which I will be writing a review for within the next few weeks.
Based on the ingredients listed below (whole flaxeeds for topping) and making 4 servings (4 buns or 4 sandwiches) the macros are as follows :-
Total Carbs 5.6g
Net Carbs 1.9g
*Prices are correct June 2016