Hemsley & Hemsley - Flaxseed Buns



Amazing guest recipe from Hemsley and Hemsley. Delicious nutrient rich, high protein, gluten free buns that are super easy and quick to make especially if you opt for ground flaxseeds.

These are a real hit with children and serve as a great alternative to gluten/wheat products. Perfect for packed lunches, picnics or as an after school energy boost.

Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper

Prep time: 45 minutes Cook time: 25 minutes Serves: 6


  1. Preheat the oven to fan 180°C/Gas mark 6 and line a baking tray with baking parchment.
  2. Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.
  3. Take 4 tbsp. of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape the top and to press down lightly so that the bun is 1cm thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing them in.
  4. Bake in the oven for 20–22 minutes until the buns spring back to touch.
  5. Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.