GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD)
A few weeks ago, I had my first sandwich in almost two years. It was a good day! When I began the Specific Carbohydrate Diet (SCD) first, I tried a few bread and bun recipes and was bitterly disappointed with the taste. So, I gave up and resigned myself to the fact that I would never eat a sandwich again. Recently, I began experimenting with the idea of the sandwich bun. I wanted something easy to bring on summer picnics with my family. Salads are great, don’t get me wrong but the convenience that a sandwich bun would offer me was something that really appealed. After many failed attempts and much recipe tweaking, voilà! I have perfect SCD sandwich buns and I’m so excited to share this one.
I won’t be eating these everyday. Almond flour baked goods should be a treat rather than an everyday staple. The good news is that these freeze great so you can do like I do and make a big batch to keep for when you’re going out and about. Enough about the convenience of SCD sandwich buns, let’s talk about the taste. Honestly, I don’t post recipes if I’m not 100% happy with how they taste. My measure of success is that not only do I have to love the taste but my family (of non-SCD’ers) do too. These were honestly a big hit.
Let’s be frank for a minute. I may be on SCD almost two years but I can still remember very well what freshly baked bread tastes like. I’m not going to lie and tell you now I don’t ever miss bread and that sometimes I don’t dream that I was like just about everyone else who could eat what they liked. Yup. My love of bread runs deep. I guess that is another reason I gave up trying SCD bread recipes. No point in pretending something was bread if it didn’t resemble it in any way.
That said, of course these don’t taste like your regular white sandwich roll. They do, however taste pretty unbelievable filled with ham, cheese and rocket. Try them lightly grilled and smeared with your favourite nut butter. The texture really holds together and while eating one of these sandwich buns on the beach recently I felt I was eating a real sandwich. It was pretty surreal!
I mixed the batter for these rather than blending smooth in a food processor because I like the “bumpy” effect. It is reminiscent of the sandwich baps I can remember from my childhood!
| Prep Time | 10 minutes |
| Servings |
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- 2 1/2 cups (375g) Blanched Almond Flour
- 1 teaspoon Bicarbonate of soda
- 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
- 1 teaspoon Dried oregano
- 3 Free range eggs, beaten
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Raw honey
- 1/4 teaspoon Sea salt
- 1/4 cup (55g) Unsalted butter, melted
Ingredients
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- Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
- In one bowl mix the almond flour, bicarb, dry curd cottage cheese, salt and oregano. In another bowl mix the apple cider vinegar, butter, honey and honey. Combine the two mixtures and stir well to combine.
- Using a tablespoon, scoop mounds of the mixture onto two baking trays lined with parchment. I made twelve sandwich rounds out of this amount.
- Flatten each mound slightly (you want them to be thick) with a fork to make smooth.
- Bake for 15-17 minutes until golden but not too dark. Allow to cool completely before wrapping and freezing.