|Dough is scooped and smoothed -- ready for the oven
|Before baking -- this is how puffed up they look
|Close-up of the dough before baking
|Fresh out of the oven
|Side view after baking
|Cooling on a rack
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
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.