Pumpkin Seed Buns

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I love this recipe for a day when you are craving bread but don't want to spike your blood sugar or cause inflammation. It's so easy to make and I keep them in the freezer for those occasions. 

1 cup coconut flour
½ cup pumpkin seeds + extra for topping each bun
½ cup sunflower seeds
½ cup psyllium husk powder
1 tbsp baking powder
Sea salt to taste
8 egg whites (don't toss the yolks - they are so healthy!!)
1 cup boiling water

Preheat oven to 350 degrees.
Mix dry ingredients in bowl.
Using a blender, mix the egg whites until foamy.
Add the egg whites to the dry ingredients. Dough will still be crumbly.
Add the boiling water to the dough.
The dough will still be slightly crumbly but press together to form balls.
Add the pumpkin seeds to the top of each bun.
Bake for 45-50 minutes.
Cool inside the oven if you prefer a crispy crust.

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Makes 10-12 buns

Adapted from The Nourished Caveman