Ingredients:
3 large eggs
1 tablespoon psyllium husk
50g ground almonds
3/4 cup water
1/2 tsp bicarbonate of soda
1/4 tsp citric acid or a squeeze of lemon juice
150g pepitas - pumpkin seeds or sunflower seeds
Tablespoon onion seeds or seseme seeds for the top
Method:
Turn oven to 170 C
Separate the eggs.
Whisk the whites to soft peaks
Add water to the yolks and whisk till frothy. Add the bicarbonate and citric acid and whisk to combine.
Whisk in the almond flour.
Whisk in the psyllium
Now fold in the egg whites and combine well but try to maintain the air and don’t over work it.
If you have French stick trays, use those. If not, get a nonstick baking sheet and create a couple of wells in it by pulling it up in the middle - maybe use a long skewer balanced over the edge of a tin to create two wells for the mixture.
Gently portion the mixture into your moulds, scatter seeds over the top and then bake for 20 - 30 minutes until set and nicely browned.
Will keep in the fridge for around a week.
