High Protein Bun

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Drain the lentils and kidney beans and rinse well. Chop them in a food processor.
In a bowl, combine the psyllium husks, wheat bran, whole wheat flour, and baking soda. Add the egg whites to the drained lentil and kidney bean puree and stir with the dough hook of a mixer until smooth. Add this wet mixture to the dry ingredients and stir until combined. Gradually add 100-200 ml of warm water while stirring (the psyllium husks absorb a lot of moisture). Cover the bowl and let the dough rest for 15 minutes.
Divide the dough into portions and form flat cakes. Place them on a baking sheet lined with baking paper. Spray the cakes thoroughly with water. Bake in a preheated oven at 175°C (347°F) with top and bottom heat for 50 to 55 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.