Almond Flour Sandwich Buns

When Cindy announced that this month’s Bread Bakers challenge is nut meal and nut flour inspired, I was so happy. As you know I have been on a low carb high fat diet and am keeping myself away from breads. But making a bread with nut flour/ meal is the best option I can have as I use nuts a lot. I bookmarked a sandwich bun recipe, which I tried in a loaf tin and got good results. But it never made it to the blog. It was time I posted that recipe. As the recipe uses only almond flour, this is a gluten free bread. So if you have gluten allergy, then go for it. It is amazing.

The texture of the bread is so good and toasting works great with it. I didn’t have that particular mould to make the buns, so baked the buns in ceramic ramekins. I should have divided the batter between six, but I divided it into three. So the bread was so high, I had to make four slices from a single bread. I made two sandwiches from a bread, used green chutney and paneer cutlet in between the sandwich and it was totally yum. I had such a huge filling lunch that day. The next day, I used some chutney as a spread and toasted the slices and had them again for my lunch. I am so happy that I tried this. As it is high fat, make sure to have small portions. Even a slice will make you full.

Recipe Source: KVALI

Ingredients:

Almond Flour – 75 gm

Ghee – 50 gm

Egg – 3

Baking Powder – 1 tsp

Salt – to taste

Procedure:

Preheat oven to 190°C.

In a bowl mix together almond flour, salt and baking powder.

Add the ghee and eggs and combine until the batter is smooth.

Divide it into sandwich moulds/ ramekins and bake for 15 – 25 minutes until the top is golden.

Remove from the mould and allow it to cool completely before slicing.

Almond Flour Sandwich Buns Recipe

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• Almond Flour - 75 gm
• Ghee - 50 gm
• Egg - 3
• Baking Powder - 1 tsp
• Salt - to taste

Instructions

 

Procedure

• Preheat oven to 190°C.
• In a bowl mix together almond flour, salt and baking powder.
• Add the ghee and eggs and combine until the batter is smooth.
• Divide it into sandwich moulds/ ramekins and bake for 15 - 25 minutes until the top is golden.
• Remove from the mould and allow it to cool completely before slicing.