Bake 45 mins for 2″ / 1.3 oz scoop @ 375 F (65 mins for 2 1/2″ / 2.6oz scoop) ; until hollow when knocked.
TIP – This bun needs to get hard and brown to be fully baked inside; otherwise the centre will be a doughy ball. They will soften up after completely cooled and placed in plastic bag.
TIP – The texture of this bun is dependent on fine grating the potato and carrot.
TIP – No need to peel the potato and carrot. Just scrub them well leaving the nutrients just beneath the skin.
TIP – Buy psyllium husk in any health food section of grocery stores or the Bulk Barn. Psyllium husk has a light flavour when it’s fresh and is responsible for the structure of this dough.