Paleo Seed Buns – Handy for Takeaway Lunch

I had to prepare takeaway lunch with a very strict dietary restrictions attached to it – no grains, pseudo-grains, starches, dairy, soy, lentils, yeast or sugar. Another set of conditions applied to the type of meal itself. It had to be nice and tasty without reheating, and could be eaten in any conditions, so no juicy salads with chicken or fish in a food container. The most difficult part was, that this was unexpected, unplanned, and with only two days left for the next shopping. It meant that not that many fresh produce was left in the fridge, and the majority of ingredients had to come from the pantry. I was delighted, however, with the result – large and soft seed buns, made from the dough I use for many types of paleo bread, filled with “all you have at the moment” egg and vegetable salad (cauliflower, sautéed with carrots and leek, and mixed with hard-boiled eggs).




for 4 large bread rolls

  • 150g apple puree
  • 2 large eggs (104-108g without shells)
  • 100g pumpkin seeds/sunflower kernels, ground and sifted (can be replaced by almond meal)
  • 20g chia seeds, ground and sifted
  • 50g Flaxseed Flour, sifted
  • 5g baking soda
  • 6g coarse sea salt
  • 1/2  tea spoon cumin powder
  • 1 tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether)
  • sesame or other seeds for decoration (optional)
  • extra egg to make an egg-wash for brushing

I used SPC pure apple puree, 1:1 mix of pumpkin seeds and sunflower kernels, white organic chia seeds and organic golden flaxseed flour.

for the filling

egg salad with cooked vegetables

quantities of ingredients are flexible and depend on the volume of the filling you want, leftovers can be used as a salad

  • cauliflower florets
  • leek, baby leek even better
  • grated carrots
  • extra virgin olive oil
  • organic raw coconut oil
  • salt and black pepper for seasoning
  • herbs and spices of your choice for seasoning
  • hard-boiled eggs
  • pinch of fennel seeds


  • sliced tomatoes/cucumbers/zucchini ribbons/capsicum strips
  • fresh dill/fresh coriander
  • homemade mustard/avocado


bread rolls

Bread rolls dough preparation with step by step photos from the variety of ingredients can be found here.

  • using wet hands divide prepared dough into 4 pieces, equal in size
  • shape each piece into a flat disc
  • place shaped dough on a baking tray, lined with baking paper
  • brush each bread roll with egg wash twice
  • use sesame seeds in top, if desired
  • make superficial cuts on the surface of the dough
  • bake in preheated to 170C fan forced oven for 40+ min, baking time depends on each individual oven, and depends on the thickness of the bun and convection regime



  •  let the buns rest on a wire rack, they can be returned back to the warm, switched off oven, if you are not completely sure that they are fully baked and dry inside

egg salad filling

  • heat table spoon of olive oil and table spoon of coconut oil in a deep pan
  • add fennel seeds
  • add leek, sliced in semi-circles, gently saute for 3-5 minutes
  • add grated carrots, continue cooking on medium heat for another 5 min
  • add cauliflower, stir vegetables and cook them until cauliflower is cooked and soft, but not reduced to mash


  • season with salt, black pepper and spices of your choice during cooking
  • if there is some liquid left on the bottom of the pan, cook some more, to reduce the amount of moisture in vegetables, some of the moisture will be absorbed by cooked egg yolks
  • boil eggs, cool them down and grate/chop them
  • add eggs to cooked vegetables
  • egg and vegetable salad can be kept refrigerated for several days


  • to make takeaway buns, cut each bun, use mustard or avocado to seal each surface
  • place half of the filling, it might be helpful to shape it as a patty with wet hands
  • add sliced tomatoes or any other juicy vegetables and herbs
  • place the second half of the filling on top, cover with the bun top
  • use baking paper to make an envelope with one side opening for your convenience
  • cover the bun with foil to avoid leakage



You can have these buns for lunch in most unsuitable conditions, even on the go, if necessary. Considering the mix of the ingredients that goes into the dough for the buns and into the filling, your lunch will be a fully balanced, nutritionally sound and healthy meal, which will keep you satisfied and full for a long time.


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