150g ground almonds
5 tbsp psyllium husk
2 tsp baking powder
1/2 tsp sea salt
3 tsp mixed spice
3 tbsp Splenda
60g dried barberries
2 tsp cider vinegar
225ml boiling water
3 egg whites
Preheat the oven to gas 4 /350f/ 175c
Line a large baking tray with greaseproof paper.
Mix all the dry ingredients together in a large bowl with a fork.
Bring the water to the boil and add it, along with the cider vinegar and egg whites to the dry ingredients whilst beating with a hand mixer for about 30 seconds.
Don’t overmix the dough.
Grease your hands with a little butter and divide the dough into 8 evenly sized, rounded pieces and place on the baking tray.
Bake on the lower shelf of the oven for 50 minutes, the buns are cooked when they sound hollow when the bottoms are tapped.
Serve toasted with lashings of butter.
Store in an airtight container for up to 3 days. Can also be frozen.
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