HOW TO MAKE SESAME BUNS

Psyllium husk is full of fibre and binds the dough together; it is available from health food stores and online. However, it should be a fine powder and will measure differently if it is still coarse so pulse it in a food processor for 2 minutes. Makes 4 large or 8 smaller buns Per large bun: 3.5g carbs 25g fibre 17g protein 27g fat 369kcal Per small bun: 1.7g carbs 12g fibre 8.3g protein 13g fat 184kcal

Olive oil, to grease the tray and shape the dough

l 150g ground almonds

l 5tbsp ground psyllium husk (from health food stores or online)

l 2tsp baking powder

l ½tsp fine sea salt

l 3 eggs

l 250ml boiling water

l 1tbsp sesame seeds

Preheat the oven to 220°C/ fan 200°C/gas 7. Grease a baking tray with a little olive oil. Mix all the dry ingredients together in a mixing bowl. Add the eggs and stir through briefly with a metal spoon. Add the boiling water and quickly stir through with the spoon until you have a wellcombined mixture. (You can also do this using a stand mixer or food processor.) Remove the dough from the bowl and drizzle a little oil on your hands and rub together.

Divide the dough into 4 x 100g balls and, using your oily hands, roll and then flatten into discs about 10cm across (or make smaller buns by flattening 8 x 50g balls to discs 7cm in diameter). Place them on the prepared tray and top each one with a few sesame seeds. Bake for 25-30 minutes, until the rolls feel light to the touch.

Allow to cool to room temperature before cutting. The buns will keep in the fridge in a sealed container for up to 5 days. They can then be toasted under a grill or heated in the microwave or a warm oven.