Paleo Sandwich Rolls

Paleo Sandwich Rolls

in

Say goodbye to cardboard style gluten-free bread. Danielle Walker's recipe will make you a believer in these buns!

ISTOCK

Ingredients

1 tablespoon ghee or coconut oil, for greasing rings
8 large eggs
1/2 cup almond milk
1 tablespoon + 1 teaspoon apple cider vinegar
3 cups whole raw cashews
1/2 cup arrowroot flour
1/4 cup coconut flour
2 teaspoon baking soda
1 teaspoon sea salt

Preparation

  1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven.  
  2. Preheat the oven to 325 F.  
  3. Lightly grease the inside of 10 (3 1/4 inch) English muffin rings with ghee and place them on a baking sheet lined with parchment paper.  
  4. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth.  
  5. Fill each ring two thirds full with batter.  Bake for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.  
  6. Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom.  
  7. Allow to cool on a wire rack before serving or storing.

Tip: Cleaned tuna cans with both ends cut off will work in place of the English muffin rings.  

 

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