Step 1

Add half the almonds to mixer bowl, mill for 20 sec/speed 9/MC on. Set aside. Repeat with remaining almonds and return all milled almonds to the mixer bowl.

Step 2

Add the tapioca flour, psyllium husk and salt to mixer bowl, blend for 5 sec/speed 5/MC on.

Step 3

Using a spatula, scrape the flour mixture from the sides and bottom of the bowl to loosen it.

Step 4

Add coconut cream, eggs and water to mixer bowl and blend for 1 min/speed 5/MC on.

Step 5

Let mixture sit in the mixer bowl for 10 mins while you pre heat a 12.5 cm pan (single egg pan) to low/medium heat.

Step 6

Dry fry around 50 g or 1.8 oz of mixture per bun until slightly browned on each side.

Step 7

When all of the buns are cooked, you can either use them straight away as a savoury pancake with breakfast.

Step 8

Alternatively: refrigerate buns for 8 hrs in an airtight container, once cooled, to use as burger buns or as a sandwich alternative.

Step 9

To reheat for burger buns: grill on the BBQ or in a pan until warm.