This is my own recipe for healthy, low carb, high fiber, gluten free sandwich buns.

You need to grind fresh, golden flaxseeds into meal. It has to be fresh ground, the flaxseed meal you can buy is rancid and tastes nasty. Just throw it in a blender, food processor, clean coffee or spice grinder, and grind to a fine meal, takes a few seconds in a blender.

Lightly grease a baking pan with olive oil, and put in two slices of bacon, cover that with cauliflower florets, half a red bell pepper and 3 peeled garlic cloves. Bake at 400F for 20 minutes or until the bacon fat is slightly crisp and the cauliflower slightly browned. Cool to room temp, put into a food processor or blender, and blend to a chunky mush, not liquid.

If you don't want the bacon and want it all vegan, add 1 tablespoon of extra virgin olive oil to the wet ingredients. But it adds flavor, and contrary to popular belief, some pasture raised pork/fat is healthy and helps digest other nutrients. Some of the pork fat renders into the dough as it cooks, gives it that authentic hamburger bun glaze.

Measure exactly 120g of flaxseed meal into a large measuring bowl. Add 1/2 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons Italian seasoning, and 1 tablespoon psyllium husk powder. Wisk the dry ingredients together.

Add two room temperature large eggs, 2 ounces of room temperature soft goat cheese (or whole fat cream cheese), and 120g of the cauliflower mush. Mix together until it forms a sticky dough ball. Let sit for 10 minutes. If it is too wet or dry, add more flaxseed meal or more mush in 1 tablespoon increments. Let sit for 10 min again.

Line baking pan with parchment paper. Oil your hands generously with olive oil. Measure out the dough into 1/3 cup portions, and roll each into a ball. Press them down into a flat disc, between 1/4 and 1/2 inch thick.

Bake at 350F for 30 minutes. Transfer to cooling rack, and let cool completely.

I freeze them and pop one in the nuker or toaster oven. Of course it's not as good as real bread, but at least it has the texture of bread and is edible which I find most cauliflower bread isn't.

You should consider writing a cook book. Seriously.
Might get viral, cause it really sounds delicious and there are people who love to read such stuff, even if they dont follow the recipes, just like some people read fashion magazines without wearing expensive fashion ever.


I for instance dont cook much any more these days and have the most minimal kitchen you can imagine, even spent last year without having a pan ( now I have one again)

But I can tell a bit about olive oil, my late father had one of the most high altitude olive gardens in Liguria, and I helped with the harvest once, and there I learned that fresh Ligurian HQ olive oil does not have that much olive taste and is rather mild and has a very fine slightly "green" taste. You cant get in stores though, most Ligurian oil is actually Spanish oil "Bottled in Liguria" anyways, the highways are full with trucks shipping it to the refillers, and the more expensive actual Ligurian oil sold occasionally ( like 70 Euros/L) is usually from lower altitude closer to the coast.

I am usually not a snob food wise though, and I brought some of that oil with me in re-used large cheap one-way plastic bottles on the plane.
Personally I wouldnt spend the money on HQ oil and right now I even have Bertolli which tastes and smells like they add an extra portion of olive aroma extracts or something. Maybe they do this for the German market, branded food differs from EU country to country.
Anyway its quite the opposite of a high quality oil, but I dont care.

Another thing I learned that "Extra Virgine" quality thats claimed even on some cheap oils basically doesnt exist at all, the amount you get of that in a traditional oil mill is tiny, and the industrial process doesnt use these anyways.
"Native Extra" just means "all we could mill mechanically without using solvents to wash out the remaining oil in the residues".

And you have to believe them they didnt on 4.99 € Spanish Oil "Bottled In Liguria"...

Very cool. I do spend more for real olive oil, mostly from California though. I never notice an olive flavor in foods I cook with it, very mild finishing with it.

How can you be "extra" virgin though? Is that like, you REALLY don't have sex? The extra part is kicking the guy in the nuts. Being extra virgin is like being only slightly pregnant.

I will get around to putting my recipes on a website, just because I wasn't able to find any good recipes for this kinda cooking, which is popular now. It's all very samey and basic, not very tasty. I guess this is keto, though I'd never even try to keep my carbs THAT low.

I shed 10 pounds FAST just replacing bread and sugary snacks and drinks with that fruit syrup in my other post. Getting a lotta fiber, my gut is happy.

The above recipe will probably make a good pizza dough too, I'll try that next. Eliminate psyllium husk and roll it flat, cook for 20 min.