Sandwich Buns
Sandwich Buns like no other! Gluten-free, grain-free and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
12 sandwich buns (for 6 sandwiches) 10 minutes
Servings Prep Time
12 sandwich buns (for 6 sandwiches) 10 minutes
Ingredients
  • 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
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. 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.
  3. Using a tablespoon, scoop mounds of the mixture onto two baking trays lined with parchment. I made twelve sandwich rounds out of this amount.
  4. Flatten each mound slightly (you want them to be thick) with a fork to make smooth.
  5. Bake for 15-17 minutes until golden but not too dark. Allow to cool completely before wrapping and freezing.