Do Y’all miss Sandwiches as much as I do? A friend of mine, and the mastermind behind one of my all-time favorite Paleo recipes is here to tell us about we can have our sandwiches (Paleo) and eat them too. Please show Melissa some love at her blog, Satisfying Eats. And while you’re at it, check out her new cookbook, Satisfying Eats: Grain Free, Sugar Free & Hunger Free Cookbook
on Amazon. I’m going to start using it for meal plans, so get your copy now!
My 6 weeks old son along with my almost 2 year old keep me busy but I always find time to make these buns and I keep them on hand for a quick meal or snack. My 2 year old loves this bread and doesn’t know what “real” bread tastes like and I am o.k. with that! 😉
I don’t know what I would have done without these grain-free buns while I was pregnant with my 2nd son! During daily morning sickness (which was ALL DAY sickness for 18 weeks) I could eat a piece of this bread (toasted) and even though it wasn’t carbohydrates, I always felt better! After the nausea ended, eating my grain-free bread satisfied my cravings too! Being able to eat this bread and my grain-free, low carb treats allowed me to keep my sanity during my 2nd pregnancy. I also gained less weight, which was wonderful!
If only I had known about the dangers of wheat (and other grains & sugar) while pregnant with my first son, my pregnancy would have been so much better. I suffered debilitating migraines during the 3rd and 4th month of pregnancy. I also gained 60 lbs… yikes.. I was eating the wrong foods!! Luckily, 3 months after my first son was born I stumbled upon “Wheat Belly” and began to eliminate wheat and grains from my diet as well as sugar and the “baby” weight began to MELT OFF! By the time my son was 7 months old, I had lost all of the weight I had gained during pregnancy without counting calories, skipping meals, (I nursed my son until 11 months so proper nutrition was very important to me) or being hungry. I started my blog, “Satisfying Eats: Grain-Free, Sugar-Free & Hunger-Free a few months later, posting all of my grain-free & low-carb creations!
All of my recipes (nearly 300) have been created in the past 18 months due to my love of cooking and eating but mainly due to my determination that giving up grains didn’t have to mean giving up flavor and my favorite foods! This past year I also wrote and published my first cookbook, Satisfying Eats (now available on Amazon in eBook & spiral bound).
These buns are no exception. I get asked all the time about creating a nut-free bread. Really, I hadn’t even considered it. I felt I have given up enough foods and there were enough people making nut-free recipes that I could leave it up to them. So after enough people asked, I said “what the heck,” I’ll try and I am SO GLAD I DID! I was so nervous about them tasting like coconut or not functioning as bread should (a sturdy place to hold yummy fillings)! Well to my surprise, the first try was a success! (Once you get the hang of grain-free baking, I promise, it gets so much easier.) I modified my Tasty Sandwich Bun recipe from the cookbook which called for almond flour and coconut flour. I sincerely like how these Sandwich Thins taste even better! And because of the fewer ingredients, fewer carbs, the elimination of nuts & this recipe yields more biscuits/buns based on the amount flour used. Here is the breakdown of yield and cost:
1 lb of Almond Flour yields around 24 Tasty Sandwich Buns (from cookbook). 1 lb of almond flour cost $8.10 (based on 5 lb bag through Honeyville)
1 lb of Coconut Flour yields around 48 Sandwich Thins. 1 lbs of Coconut flour cost $6.50/lb (based on 4 lbs Bob’s Red Mill through Amazon subscribe and save).
*Both recipes use the same amount of eggs and butter but the coconut flour recipe yields DOUBLE the amount of buns!
Most people may not know but when I am creating recipes, cost is a HUGE factor!! If I can use water in a recipe instead of expensive coconut milk or heavy whipping cream, I do! Ease of preparedness is another factor, especially now that I have 2 babies under 2 to take care of! If I can do everything in one bowl, why would I use 2 bowls (these new Nut-Free Sandwich Thins and Biscuits only use ONE bowl)!
Make these on the weekend and have them for the rest of the week. Be sure to store them in the fridge and freeze them if you think it will be over 5 days until you eat them.
I have been known to bring these to a restaurant if I want to eat a sandwich outside of the house… yeah, I do that kind of stuff! These would be perfect for your child’s lunch. Sunbutter & jelly sandwich anyone?? Use this bread just as you would traditional bread. I hope this recipe brings you comfort and convenience and helps you live a healthy, grain-free lifestyle!
These buns and biscuits have a slight coconut flavor if eaten alone but when toasted and buttered or eating as a sandwich, the taste disappears.
Makes 6 large (2 Net Carbs) or 11 medium (1 Net Carb) sandwich thins
1/2 cup coconut flour (I use Bob’s Red Mill)
1.5 tsp baking powder
5 large pastured eggs
2 tbsp water
4 tbsp salted butter, melted (or coconut oil for dairy-free and add 1 large pinch of sea salt)
Preheat oven to 350 degrees F. Lube the openings of 2 muffin top pans with butter or coconut oil. In a medium bowl, blend flour and baking powder. Add eggs and water. Using hand mixer, blend on low speed. Add butter and blend until well incorporated. Let sit 5 minutes and stir again until smooth.
For Sandwich Thins: Use large ice cream scoop (1/4 cup) and divide batter to make 6-7 sandwich thins. Hit pan on counter to spread batter.
For Biscuits: Use a medium scoop (2.5 tbsp), and divide batter to make 11-12 . Hit pan on counter to spread batter.
Bake large sandwich thins for 15 minutes and biscuits 12 minutes. Cool on wire racks.
For Sandwich Buns: Using serrated knife, carefully cut bun in half horizontally. If toasting, toast on low setting to make sure edges don’t burn.