Almond Flour Buns

^*I’m editing this post to include some changes I’ve made to the recipe.

This recipe is based on one from Elana (of Elana’s Pantry) that she calls Paleo Bread. I’ve only made a couple of changes and have made it into a bun instead of a loaf. (Her recipe calls for a special loaf pan and doesn’t produce good results in a regular loaf pan) It’s been a life saver for our grain-free diet, so I wanted to share it with you. The pan I use is a muffin top pan. You can use a regular muffin pan, but the buns may need to cook a few minutes longer. (I was making a double-batch, so some of the measurements in the pictures may be different than the recipe lists)

In this picture I was using coconut sugar instead of honey.

Almond Flour Buns
makes 6 buns

1 1/2 cups almond flour
1/4 cup Salba, ground (can use regular chia seed)
2 Tbs coconut flour
1 1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup coconut oil + enough to oil pan
1 Tbs apple cider vinegar
1 Tbs honey
5 eggs

Preheat oven to 350^o. Grease muffin top pan and set aside.

It takes 2 Tbs of Salba (or chia) seed to make 1/4 cup ground. (This is 1/4 cup, because I was doubling the recipe)

(Okay, maybe I was a little short there)

Put the seed in a coffee grinder if you are using seeds.

Pulse till they are well ground.

Put almond flour, coconut flour, ground Salba, baking powder, salt, and coconut crystals if using, all in a large mixing bowl. (This can be done easier in a food processor, I just prefer to do it by hand)

Mix well, breaking up any clumps in the flours, then add coconut oil.

Mix until coconut oil is well combined. Add eggs and vinegar (and honey, if using in place of coconut crystals). There are 10 eggs, because this was the double-batch.

(The white stuff is where the vinegar reacted to the baking soda when I used the same tablespoon to measure it)

Stir until well combined.

Spoon into muffin top pan, so that it is even with the top of the pan.

Bake at 350^o for 17 minutes or until toothpick comes out clean.

Let cool approximately 5 minutes, then transfer to baking rack to cool.

Regrease pan and put remaining batter in pan, filling to top of pan as before. (See above)

Use as you would any sandwich bun.

^* Here are the changes I’ve recently made:

Instead of using just Salba, I use 1 Tbs Salba seeds and 1 Tbs chia seeds, ground. I add 1 tsp ground hemp to the batter, then I sprinkle hemp seeds on top of the buns before baking. Very nice flavor!

These have so many uses! Here I used them for sausage, egg, and cheese sandwiches.

I found a use for my biscuit cutters!

This post is part of the Fight Back Friday blog carnival, hosted by Food Renegade.

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