Paleo Sandwich Rolls
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
- Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven.
- Preheat the oven to 325 F.
- 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.
- 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.
- Fill each ring two thirds full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
- Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom.
- 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.