Flaxseed Buns

Nutrient-rich and high in protein, try swapping your regular roll for this gluten-free, flaxseed-filled alternative. From the Hemsley sisters second book Good + Simple, this bread-like bun recipe can complete a healthy burger or accompany a delicious soup... 

"After making variants of flaxseed bread for years, we’ve now simplified it to a nut-free version using just butter, eggs and flaxseeds. The dough keeps really well, so just cover and store somewhere cool, such as in the fridge or even on your countertop, for up to a week. Make double batches and freeze (pre-sliced) for last-minute breakfasts and lunches – just defrost and go. Sprinkle the top with sesame seeds before baking, for a proper burger-style bun." 

Flaxseed Buns 

Serves 6 


150g ground or whole flaxseeds
1 teaspoon bicarbonate of soda
Just under a teaspoon sea salt
A pinch of black pepper
3 eggs, beaten
1 tablespoon maple syrup
2 tablespoons lemon juice or apple cider vinegar
3 tablespoons butter or coconut oil, melted
3 tablespoons water
1 teaspoon dried herbs (such as thyme) or bruised fennel/caraway seeds (optional)
1 tablespoon white sesame seeds, for sprinkling (optional)

M E T H O D 

Preheat the oven to fan 180°C/Gasmark 6 and line a baking tray with baking parchment.

Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes beforemixing with the rest of the ingredients.

Take 4–5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm–1cm thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing themin.

Bake in the oven for 20–22 minutes until the buns spring back to touch.

Remove fromthe oven, transfer to a wire rack to cool completely, then slice in half and fill.

Recipe from 'Good + Simple', by Jasmine Hemsley & Melissa Hemsley, photography by Nicholas Hopper.