Pho
Phoopsies (Psyllium Husk Oopsies)
Makes 12 good sized buns
Middle Oven
Gas mark 3 for 35 minutes
6 Large Eggs
160g Cream cheese (Prefer Basic Sainsbury / Tesco own)
1/2 Teaspoon Bicarbonate of soda
Pinch Salt
25g Psyllium Husks
20g butter
1/4 Teaspoon Cream of Tartar added to Egg Whites
Separate eggs and then:
Beat egg whites until stiff (I then put mine in fridge until needed)
Mix all the other ingredients together and then add Egg whites gently to main mix.
Can add seeds/berries as preferred - I made one larger one with 1 heaped teaspoon of cocoa and pressed blueberries into when on the tray. Was a bit heavy, as if not totally cooked, but think the vanilla essence may have been the reason - too much liquid. Tasted okay, but not great - will try again without the cocoa and vanilla.
Spoon onto baking tray to preferred size ( I have found Teflon Cooking mats to be perfect as the buns come off them better than from non-stick trays/tins). I found it best to cook one tray at a time, the others I put into the fridge.
Keep in freezer if not to be eaten within a few days.
This is where I bought my Psyllium Husks from back in August and unlike the complaints by our American cousins they are not gritty:
http://www.amazon.co.uk/Natural-Hea...XUM98/ref=aag_m_pw_dp?ie=UTF8&m=AG3XDG06MP2K4
Sold by NaturalHealth4Life
Psyllium Husks 1kg £10.75 + £3.00 Postage
(at the moment they are selling it for £7.49 + £3.00 shipping) 1Kg is way too much, but is has a run out day of 2016.
I prefer these to those made with ground almonds, have tried it with both and took me a couple of weeks to eat them as they were not very nice. I usually lightly toast mine, cover them in butter and full fat cream cheese and then add whatever I want. I am going to try and add a few photos, of the buns with various toppings and a pizza.