1/4 teaspoon cream of tarter
1/4 teaspoon baking soda
1 tablespoon psyllium husk powder
3 tablespoons almond flour
1 can aquafaba
Preheat oven to 325.
Drain one can of chickpeas and save the chickpeas for another time. Put the chickpea liquid (aquafaba) into a bowl and whip on high with either a hand mixer or stand mixer until bubbles form.
Add the cream of tartar to the aquafaba and whip on high until you have stuff peaks. Set aside.
In another bowl, half and scoop out the avocado meat. Using a fork, break up the avocado until there are no large chunks.
Using your hand or stand mixer, whip the avocado until smooth and creamy.
Lightly sprinkle the almond meal, baking soda, and psyllium husk powder over the whipped aquafaba and then pour the avocado over the mixture last.
Gently fold everything together until just combined but still fluffy.
Scoop the mixture out onto a baking sheet. I use a tablespoon and I use two heaping tablespoons per bun. I also like my baking sheet with a silicone mat to avoid the buns sticking to the baking sheet. I find silicone to work better than parchment paper for this recipe.
Place into the oven on the middle rack and bake 25-30 min, depending on your oven, or until golden around the edges and not liquid in the middle.
These will fall a bit when the cool but they’re still delicious!
Let cool completely before packaging and storing.