Ingredients

• 4 eggs

• 60 g (light) cream cheese

• 1 tsp Natural Spices paprika powder

• 2 tsp Natural Spices Pizza Perfect seasoning

• A pinch of salt and pepper

• 50 g coconut oil

• 100 g oat flour

• 150 g almond flour

• 50 g ground flaxseed

• 70 g grated cheese

• 200 g courgette

• 2 tsp baking powder

• ½ onion

• 1 clove of garlic

• 20 g pumpkin seeds

• 20 g sunflower seeds

• Optional: extra grated cheese

Method

1. Preheat the oven to 160°C (fan 140°C).

2. Coarsely grate the courgette and gently squeeze out some of the excess moisture. Finely chop the onion and crush the garlic. Melt the coconut oil in the microwave.

3. Whisk the eggs in a large bowl. Add the cream cheese, spices, salt and pepper, and melted coconut oil. Whisk until smooth.

4. Add the oat flour, almond flour, ground flaxseed, grated cheese, grated courgette, baking powder, onion and garlic. Mix well until fully combined.

5. Lightly grease a silicone burger bun mould with oil or cooking spray. Divide the batter evenly between the 6 moulds. Alternatively, make smaller buns in a muffin tin, but reduce the baking time accordingly.

6. Sprinkle the tops with pumpkin seeds, sunflower seeds and extra grated cheese if you like, pressing them lightly into the batter.

7. Place the mould on a rack in the centre of the oven and bake for about 35 minutes, until cooked through and golden brown.

8. Leave to cool slightly, then remove the buns from the mould and transfer to a wire rack to cool completely.

Perfect for taking along to a summer picnic.

Tip:
For a little extra heat, add some chilli flakes to the batter.

These buns are delicious served with cream cheese, sliced chicken, hummus and more.