Pumpkin Seed and Sunflower Seed Rye Bun

Pumpkin Seed Rye Bun
3 ts wheat gluten
1 Tbsp Biscuit mix (bisquick)
1 Tbsp oat flour (finely ground up oatmeal)
(or use NS pancake mix instead of ingredients above)
2 Tbsp rye flour
1/4 tsp baking soda
1/8 tsp baking powder
1 Tbsp pumpkin seeds
1/2 ts brown splenda sugar
1/2 ts ground coriander
1/3 c buttermilk

Sunflower Seed Rye Bun
3 ts wheat gluten
1 Tbsp Biscuit mix (bisquick)
1 Tbsp oat flour (finely ground up oatmeal)
2 Tbsp rye flour
1/4 ts baking soda
1/8 ts baking powder
1 Tbsp sunflower seeds
1/2 ts brown splenda sugar
1/2 ts ground coriander
1/3 c buttermilk

Linseed Rye Bun
3 ts wheat gluten
1 Tbsp Biscuit mix (bisquick)
1 Tbsp oat flour (finely ground up oatmeal)
2 Tbsp rye flour
1/4 ts baking soda
1/8 ts baking powder
1 Tbsp linseeds
1/2 ts brown splenda sugar
1/2 ts ground coriander
1/3 c buttermilk
1 TB eggbeaters

Caraway Rye Bun
3 ts wheat gluten
1 Tbsp Biscuit mix (bisquick)
1 Tbsp oat flour (finely ground up oatmeal)
2 Tbsp rye flour
1/4 tsp baking soda
1/8 tsp baking powder
1 ts caraway seeds
1/2 ts ground coriander
1/3 c buttermilk
(no sugar in this recipe)

Preheat oven to 400 degrees. Spray a single serve casserole dish with cooking spray. Mix all ingredients (per bun) together and pour into casserole dish (a metal baking pan would actually work better). Sprinkle with seeds. Bake for 20 minutes or until done. Serves 1. Counts as your breakfast entree + dinner fat (for the pumpkin seed and sunflower seed buns).

This recipe is based on Christina Gray's rye bread. One bun is 140kcal (no-seed version) and 160 kcal for seed version.