FLAX SANDWICH BUNS
1/2 cup plus 1 tablespoon flax meal
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoon granular Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix the dry ingredients; add the onions, eggs, water and oil. Pour the batter into 6 greased muffin top pans. Bake at 325 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

Makes 6 servings
Can be frozen

Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs

Thes buns are quite nice and remind me a bit of whole grain bread. I topped my sandwich with some thousand island dressing, lettuce, salami, Swiss Cheese and a very thinly sliced grape tomato. While I was enjoying my sandwich, I got the idea to add a few caraway seeds to my next batch of buns, then make either a pastrami or corned beef sandwich with Swiss cheese, thousand island and some coleslaw. Here's a picture of my sandwich:

Sandwich: 324 Calories; 26g Fat; 17g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

PASTRAMI OR CORNED BEEF SANDWICH
2 thin Flax Sandwich Buns or one thicker one sliced in half
1 ounce Swiss cheese, sliced
1 ounce pastrami, sliced thin
1 small scoop My Favorite Coleslaw

Top the bottom half of the bun with Swiss cheese then the pastrami or corned beef and a scoop of coleslaw.

Makes 1 serving
Do not freeze

Per Serving: 438 Calories; 36g Fat; 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

NOTE: The bun in the above photo was made using golden flax meal instead of regular. That's why it has a lighter look to it. For information about muffin top pans, click here


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