I stacked my sandwich with Boar's Head turkey (nitrite/nitrate free, gluten-free, etc.). I don't eat deli very often but when I do, I choose Boar's Head -- it isn't made with fillers or junk that so many others are made with. I topped my turkey with a slice of muenster cheese, sliced tomatoes, shredded lettuce and a bit of mayo. I was in complete and utter sandwich heaven. For most people, it's probably "just a sandwich" to them...but for a low carb, wheat, grain and gluten-free person...it's pretty darn close to heaven! Well, at least it is for me. Don't get me wrong, I have no problem (and actually enjoy) rolling up meat and cheese by itself or rolling it up in romaine lettuce...but there is just something really satisfying about being able sink your teeth into bread that, well...tastes, feels and looks like real bread. And not your typical grain-free bread either...you know, the kind we've all had or made before...that either tastes or feels like cardboard or has more the texture of a "quick-bread" like banana bread, etc....not "BREAD" BREAD! To make these easy peasy rolls, you only need a bowl and spoon (or rubber spatula)...no mixer, no beating eggs/egg whites, no boiling water. If you can stir, you can make this bread! If you haven't tried it yet...try it -- you can thank me later! ;-) Go ahead and "pack a sandwich for lunch", "eat your burgers on a bun", "pack a picnic lunch", or tuck one into your purse when you eat out and tell them to "hold their bun" while you whip yours out and "hold your own." There are a few photos and the bun recipe posted below. Enjoy!
|WARNING: "REAL SANDWICH" ABOVE! (Disclaimer: No wheat or grains were harmed in the making of this sandwich).|
|P.S. -- My tomatoes are growing! :-)|
Sesame Seed Sandwich Buns
3 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
3 tablespoons granular Swerve Sweetener
3 large eggs
1/2 cup buttermilk
3 tablespoons olive oil
1 to 2 tablespoons sesame seeds, optional (or substitute poppy seeds, etc.)
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk and olive oil together. Mix wet ingredients into dry ingredients until combined and a dough is formed. Dough will be thick and slightly sticky.
Lightly spray a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide dough into the 6 muffin top cavities. Using slightly moistened finger tips, gently pat down to form patty-sized dough circles that fill the muffin cup. Top with sesame seeds. Let sit for 5 to 10 minutes for dough to rise slightly. Bake for 20-22 minutes or until light golden brown and done. Cool completely before slicing with a sharp serrated knife.