This is a vegan bun with no butter, no milk and no egg used. Totally keto friendly and super chewy in texture just like an ordinary wholewheat bread. It rises nicely even without the help of eggs. We grind the pumpkin seeds ourselves to make it to flour as seeds flour isn’t really available around our areas. Feel free to grab them if it is already readily in fine flour off the shelve. To get the same texture, ensure you measure the water carefully as it will impacts the end result greatly with just a little change in the water. Other useful tips are as written below. Hope you like this recipe!
Keto Eggless Vegan Bun With Pumpkin Seed Flour
- 1 tbsp apple cider vinegar
- 200 ml boiling water
- Preheat oven to 180°C (356°F)
- In a large mixing bowl, mix all dry ingredient until no lumps.
- Add in apple cider vinegar.
- Pour in hot water. Quickly mix the ingredients with spatula until a dough is form. Do not over mix so that it is not fully dried out and hard to form buns.
- Shape it into 4 buns.
- Bake for 40 mins.
- The key success here is to carefully control the water. Eggless recipe is super water sensitive. Excessive water will cause the bun to rise too fast forming hollow at the top due to wrong ratio of ingredients. Eventually, it will deflate immediately after done baking with a cakey and dense bottom. The dough should be solid and sticky before it goes into the oven.
- The water must be boiling.
- Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
- Pumpkin seed flour must be grounded to fine powder form so that it can absorb water efficiently.
- Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. The fineness should be somewhere in between whole psyllium husk and fine powder. Ideally, grind the whole psyllium husk yourself so that you are better in control of the finest. Grind the whole husk in to half of its original volume is a good reference of the finest you are looking for.
- Instant yeast is optional. It does not help to rise the bread but only for bread flavour.
- Do not cut the bun while it is still hot to avoid temperature shock.
- Cover the buns with aluminium foil when it starts browning. Usually at ~15 mins mark.
- If you happen to have hollow top and dense bottom in end product, increasing oven temperature will not necessarily help the situation. It might be even worse as the outer layer is cooked too soon and eventually block the inner dough to cook through as the water is all locked in the dough and becomes wet. When this happen, it is often due to wrong ratio of ingredients. Therefore, ensure everything is weigh properly is crucial.