Saturday, October 12, 2013

Grain-Free Sandwich Thin

Prep Time: 10min
Cook Time: 15min
Yields: About 14 Rounds 4" in diameter
Author: Erica at Comfy Belly

2 1/2C Blanched Almond Flour
1t Baking Soda
1C Plain Yogurt (may sub coconut milk but it will be runny) 
1/4C Butter (or may sub coconut oil) 
3 Eggs
2T Honey
Optional, 1T Poppy Seeds or Sesame Seeds

Preheat oven to 350F. Line 3 baking sheets with parchment paper. Place all ingredients (except Poppy Seeds or Sesame Seeds)  in a food processor (or Blendtec, Ninja or Vitamix) and blend. You can attempt to do it with a mixer or a whisk if you are super awesome at that.... I am not. Pour circles with a Tablespoon to the size of sandwich round that you please. I like about 4 inches the best. If the batter is thick, you can spread it around with the back of a spoon. Leave about 2 inches in between each sandwich thin. Sprinkle with your seeds if desired and bake for 15min or until the tops are brown and they firm up. Don't be afraid of letting them get brown as they will hold up nicely! Once they have come out of the oven, slide a knife or spatula under each round and let them cool on a cooling rack.  Let them cool completely. You can eat them right away or you can place them in a ziplock baggy and store in the frig for 1 week and the freezer for 2 months.

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