Grain-Free Sandwich Thin

Prep Time: 10min

Cook Time: 15min

Yields: About 14 Rounds 4" in diameter

Author: Erica at Comfy Belly

Ingredients: 

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

Instructions: 

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.