Finally!  An egg-free, vegan, and autoimmune-friendly version of Love My Buns.  Similar to pita bread in texture and passed the “packed lunch sandwich test”.  Yay!  Also great for dipping or as pizza crust.

1 cup ground flaxseeds (I prefer the gold ones, they have a gentler flavour than the brown ones, but brown will work, too)

3/4 cup Love My Buns

WHISK TOGETHER.

Add:

1.5 cups hot water

2 Tablespoons Apple Cider Vinegar or lime or lemon juice

Mix and let sit for 10 minutes.

Preheat oven to 350F.

DIVIDE YOUR DOUGH BALL into 10 equal portions.

I wet my hands with cold water to keep the dough balls from sticking to my fingers and spread them on top of parchment paper made to fit a standard 15″ cookie sheet, each dough circle should be about 5″ diameter.  If you off-set them, you should get four per pan.

Bake on parchment for 8-10 minutes, use a spatula  to flip them over then bake for another 8-10 minutes more.  They should be turning golden but shouldn’t burn.

They will firm up as they cool and should be refrigerated if storing for later.