Thursday, January 9, 2014

Flax Sandwich Buns

These Sandwich buns only have 3.5 grams of Carbohydrates each.   They also have 8 grams of protein in every bun, which is twice what your typical hamburger bun has.  They are perfect for reducing your carbohydrate, sugar and starch intake, while satisfying your bread loving side. They are Trim Healthy Mama and low carbohydrate compatible.  This recipe is a variation of a recipe that came from the book Trim Healthy Mama  by Serene Allison and Pearl Barrett.   The simple, healthy ingredients include Flax meal, eggs, Parmesan cheese and olive oil, resulting in a nutty, grain bread, enhanced with the flavor of Parmesan cheese.  They are very good even if slightly different in texture to your standard hamburger or sandwich bun.  A typical hamburger bun has 22 grams of carbohydrates (and that's for a small bun).  These take 5 minutes to make and 20 minutes to bake.   It is nice to think there is such quick and easy alternative that is so low in carbs and actually good for you; and what a tasty way to add more flax into your diet.

You can buy Flax meal, but I use a coffee grinder to grind Flax Seed into Meal.  That way, I can store the seeds in my refrigerator and they retain all of their healthy benefits longer.

Measure 1 1/8 cup Flax meal into a bowl.

Add 3/4 cup of Parmesan Cheese.

Add 2 teaspoons baking powder and 1 teaspoon garlic powder and whisk all together.

 Add 6 eggs,  mix well then add 3 Tablespoons Olive oil and 3 Tablespoons water.

Mix together unit well blended.

Scoop  into "Muffin Top" pans.

 You can also  pour batter onto a Parchment Paper lined cookie sheet; spreading  each out to the approximate bun size that you desire.
Bake in a 325 degree preheated oven for 20 minutes.

 They come out looking really pretty from the "muffin top" pan.

 They also do very nicely on a cookie sheet.


 Now you have a wonderful low carb Hamburger bun….

or sandwich bun.

They also make a nice open faced sandwich; just slice open the bun and use each side in the open faced fashion.

Flax Sandwich Buns

1 1/8 cup Flax meal
3/4 cup Parmesan Cheese
2 teaspoons Baking powder
1 teaspoon garlic powder
6 eggs
3 Tablespoons Olive oil, 
3 Tablespoons water

Preheat oven to 325 degrees.  Mix together dry ingredients and stir until well blended.  Add eggs and whisk well.  Add Olive oil  and water and whisk together  thoroughly.  Spoon into greased  "Muffin Top"  pans, or  onto a parchment paper lined baking sheet.  Bake for 20 minutes.  Cool and slice.


  1. You do make that recipe look pretty! So now tell us what you put ON that sandwich. Mmm... How come everything always looks/tastes better when someone else makes it?

  2. These buns look so good, will be making them soon. I have been doing Trim Healthy Mama for about three months. I have been enjoying it don't always do as good of a job as I should staying on plan. Thanks for sharing the recipe. ~Cheryl

  3. Hey Momma Bug,
    I put chicken salad and egg salad on it so far. Getting ready to make some hamburgers tonight, and I'll see how that goes.

    Cheryl, Its nice to hear encouragement from others. I keep hearing positive things about THM, and am very hopeful about it myself. Thanks for the comment.

  4. Thanks for stopping by always enjoy your comments. Wanted to ask what filling you have in these sandwiches? Have a good evening.

  5. These sandwiches are filled with Curried Chicken Salad… gonna post the recipe in a day or two.
    Thanks Cheryl

  6. Pam,
    Just tried the buns this evening! They were great! I used a curry tuna salad since that is what I had at the bug for the curried chicken salad though....(I like tuna, but -here's a news flash- it's just not the same as chicken...which I LOVE!)
    Thanks for the yummy food idea! I look forward to having my mom try it...stuff like this is easier on her blood sugars!

  7. These look so awesome! What a great option for low carb eating. Thanks for the recipe!

  8. Thanks for stopping by Angela; hope you like the buns.

  9. Gorgeous pictures, gorgeous food, gorgeous recipe and you are gorgeous too! I am on the hunt now for a coffee grinder! You have made grinding so simple and easy for me seeing it this way Mom! I am loving these healthy recipes you have been sharing!!! I can't wait for the pudding! :D

  10. I made them and they were easy but even though I followed directions mine were wetter so they spread almost flat. They are about 1/4 inch thick so it should work. I just can't slice them in half. Looking forward to trying it as a sandwich!

  11. I hope they come out fine in the future for you Deborah; perhaps these can be eaten whole if they seem to small to slice.

  12. Thanks for the recipe!

    I'm in the middle of baking it right now & hope they turn out since I ended up using both baking soda & powder... I was following the directions with the pictures & it mistakenly says "baking soda" instead of powder... that may be why someone else commented that theirs didn't rise properly.

  13. Thanks for stopping by Christine, and thank you so much for pointing out the typo in my photograph steps. I have it corrected now. I do hope yours come out. Let me know how they came out. Just as a note, I think these work best in the muffin top pans, which keeps them from spreading out too much, but using a cooking sheet does work; but they will spread just a little thinner when they cook.

  14. Thanks! They had a bit of an off taste with the baking soda, but we still enjoyed them! & I'm going to make them again today with out it :)

  15. how many does this recipe make?

    1. Hi Scott, it makes 6- 8 rolls, depending on the size you make them.