Flax sandwich buns

FLAX SANDWICH BUNS 

1/2 cup plus 1 tablespoon flax meal 
1/4 cup plus 2 tablespoons parmesan cheese 
1 1/2 teaspoons onion powder 
3/4 teaspoon baking powder 
1 1/2 teaspoon granular Splenda 
1/2-1 teaspoon caraway seeds, optional 
1 1/2 teaspoons dry minced onion 
3 eggs 
1 1/2 tablespoons water 
1 1/2 tablespoons oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix the dry ingredients; add the onions, eggs, water and oil. Pour the batter into 6 greased muffin top pans. Bake at 325º 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

Makes 6 servings 
Can be frozen

Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs