FLAX SANDWICH BUNS

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 or Truvia (I prefer Truvia, some prefer 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 325º 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


I don't have a muffin top pan so I use a jelly roll pan lined with parchment paper and spread this out thin and then cut into square slices. My 11 yr old son asked tonight if I'd just make this for him to use for sandwiches rather than the bread I usually bake for him. I also just dice fresh red onion rather than re-hydrating onions and I add a teaspoon of garlic powder as well.