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Regime Type:

PKD (With Allowances)

Meat Flake Buns

Introduction & Inspiration

I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile.

They are ideal both warm and cold, as a snack or a main meal, and are very portable when out and about.

I hope you will give them a try.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

12 x Meat Flake Buns

Main Ingredients:

40g Lard

60g Egg Yolk

130g Beef Tripe With Beef Flakes

10g Sour Cherries (chopped into little bits)

50g Crispy Parma Ham Flakes

Pinch of Salt (Optional)

35g Honey (Optional - for a slightly sweeter bun as a Dessert option)

Decoration (Optional for Spring):

1 Easter Chick

4 x Spring 'Chocolate' Shapes

Recipe Instructions

Pre heat the oven to 175c.


Place the Beef Tripe With Beef Flakes and the Parma Ham Flakes into a glass bowl and mix them both together.


Add the egg yolks and combine with the flakes until the egg yolks are fully incorporated.


Now, add the lard and use a spatula to cream the lard well into the other ingredients.

Add the sour cherries and a pinch of salt (optional) into the bowl, and mix well until fully incorporated with the rest of the mixture.

Add the honey (optional for a slightly sweet, as opposed to savoury bun) and give the mixture a good final mix together so that everything is well combined.


Use a small ice cream scoop and fill it with the bun mixture. Use a spatula to level off the top. Place the scoop of mixture on to a lined baking tray.


Proceed as per the above steps, until you have used up all your mixture.


Place the baking tray with your Meat Flake Buns on, into the centre of the oven and cook for 10-12 minutes.


Remove the baking tray from the oven and place on a heat resistant mat on your countertop for the buns to cool down slightly - 10 or so minutes.


Serve warm, or cold. Both taste delicious. Any leftovers can be placed in an airtight glass container and stored in the fridge.



These buns also taste great without the honey too. They are more savoury tasting and make a great snack.


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Any fruit or honey should be of organic quality, used in small quantities, and are only recommended for those who have recovered from any kind of health condition.


Check out my Beef Tripe Flakes, Spring 'Chocolate' Shapes and Crispy Parma Ham Flakes recipes for instructions on how to make these.


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