1 1/2 cup almond flour
1/2 cup roughly ground flax
1/4 cup roughly ground sunflower seeds
1 tbsp. baking powder
1/2 tsp. salt (omit if butter is salted)
3 tbsp. butter (unsalted) or walnut oil
1. Melt butter in bowl. Combine butter (or oil) with eggs. Combine dry ingredients in separate bowl, add dry to wet. Mix well but don’t get eggs frothy.
2. Fill a microwave-safe ramekin about 1/4 full of batter. You can use any size ramekin – whatever size round you want for your final bun. Use smaller amounts of batter for flat breads, larger amounts for buns which you can slice in half. They will increase in height when cooking.
3. Cook one at a time for 1 minute 30 seconds. Adjust time depending on size of ramekin – if its crisping too much, heat less – if not cooking fully, heat a bit longer. But adjust the time very little (10 seconds at a time).
4. Tip ramekin over onto a plate, use a blunt knife to loosen sides if necessary. Be careful, they come out of the microwave hot! Wipe ramekin and repeat. (You can use 2 alternating ramekins to make this go faster, removing and cleaning one while cooking another).
5. Voila! Breads!