Paleo Sunflour Buns for Hamburgers

Sunflour bread rolls recipe continues the publication of completely new line of recipes, that are grain, dairy, starches, nut, yeast and sugar free. These large flat bread rolls are perfect for open sandwiches or takeaway paleo hamburgers. This line of recipes includes the use of unique flour like products with impressive nutritional panel, where protein content easily surpasses that of most protein rich flours, such as quinoa and buckwheat.  My first experience with pumpkin seed meal allowed to create reliable gluten, grain and dairy free bread recipe. Similar product – sunflour – which I have at my disposal directly from the manufacturer – Pumpkin Seeds Australia, has high protein content, as well as relatively high fat content, but not as high as any nut meal, or ground seeds. Both products have dry, flour like texture, that allows to use them as dry product of exceptional nutritional value for general population. However, the advantages of both these products can’t be overestimated as ingredients for special nutritional needs, where very few products can be used to create quality baking products which are grain, pseudo-grain, starches, legumes, soy, nut, dairy, yeast, gums and sugar free. Their use can be successfully extended to vegetarian and vegan recipes.

The recipe below is my first attempt to use the pair of sunflower products, cold pressed sunflower oil and sunflour. It was created to have large bread rolls, handy for making takeaway lunch, suitable for paleo protocol with additional elimination of nuts in the dough.

The recipe is similar to that of pumpkin seed meal bread, with some adjustments as sunflour has higher fat content compared to pumpkin seed meal.


for 4 bread rolls

  • 110g sunflour meal
  • 40g ground golden flaxseed
  • 2 large eggs
  • 40g sunflower oil
  • 150g pure apple puree (I used blended apple pie filling)
  • 5-6g sea salt
  • 6g baking soda
  • 2g cumin powder (garlic powder or any other spice mix can be used)


  • egg wash to apply on dough before baking
  • sesame seeds for decoration


Ground flaxseed can be substituted by flaxseed flour, or 20g flaxseed flour and 20g ground chia seeds. Using different ingredients may change the texture of the dough, but will result in the same texture of baked buns. The dough made with flaxseed flour and ground chia seeds will be most firm.


  • fresh avocado, sliced or mashed with homemade mustard
  • cured salmon
  • fresh cucumber, yellow capsicum, onion
  • chicken, cauliflower and leek patties


Step by step preparation can be found in pumpkin seed meal bread preparation here.

  • grind flax seeds
  • mix all dry ingredients
  • put the mixture through a sieve
  • grind larger particles left in a sieve
  • when using flaxseed flour and finely ground chia seeds, it is not necessary to put sunflour through a sieve
  • whisk eggs with apple puree for 2-3 minutes
  • add sunflower oil, whisk to combine
  • add wet ingredients to dry mixture
  • combine with a whisk or spatula
  • let the dough rest for 10-15 minutes, dough texture will thicken
  • the dough is soft and sticky, but holds together well
  • use wet hands to work with a dough
  • shape dough into 4 flat discs
  • place them on a baking tray lined with baking paper
  • brush bread rolls with egg wash twice
  • make superficial cuts in the dough
  • use sesame or any other seeds for decoration (optional)
  • bake in preheated to 170C fan forced oven for 40-45 minutes
  • rest bread rolls on a wire rack

  • bread rolls can be cut while still warm

  • use any fillings of your choice

When prepared for takeaway lunch, use spread over bread roll to prevent juices from sliced vegetables to make bread soggy.

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