HAMBURGER BUNS (gluten free)

HAMBURGER BUNS (gluten free)

Prep Notes:

  • 1 1/2 cup raw cashews
  • 3 eggs, divided
  • 3/4 teaspoon apple cider vinegar
  • 1/4 cup almond milk (or other non-dairy milk)
  • ¼ cup softened grass fed butter or ghee (coconut oil will work too, I just like the richness of the butter)
  • 1/3 cup coconut flour
  • 1/4 cup blanched almond flour
  • 1 + ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons sesame seeds

1  Preheat oven to 325 degrees.

2  Place the cashews, egg yolks, vinegar, milk, and butter in a food processor, and process until very smooth. Add the coconut flour, almond flour, and salt and process again until a smooth and a sticky dough has formed.

3  Beat the egg whites in a separate bowl until stiff peaks have formed.

4  Add the baking soda and egg whites to the food processor, then pulse 8-10 times until everything is incorporated.

5  Using very wet hands, shape the dough into 4 buns, almost like hamburger patties. Re-wet your hands in between each bun to ensure the dough doesn’t stick to your hands and to achieve the smooth.

6  Divide into four and gently place within the greased (I spray lightly with olive oil) English Muffin Rings.

7  Sprinkle with sesame seeds.

8  Bake on a cookie sheet lined with parchment paper for 25 minutes. Stick a knife or toothpick in the center to make sure nothing gooey comes out. If so bake for another 5 minutes.

Notes: These are best eaten within a day, but can be frozen and toasted for later use.

I like to throw these in the oven on broil and toast them or throw them on the grill after the hamburger patties come off and let them toast for a couple of minutes. Spread your favorite condiments on them and fill it with your favorite fixings!

Can cut in half and use as sandwich bread.
Toast and add peanut butter and fruit or avocado dip.