10 December 2013

turkey sandwiches? yes.

Yet another Danielle Walker recipe (see also pumpkin pie), these rolls are way easier to make than it would appear. They call for whipped egg whites which seems intimidating, but it wasn't hard at all and they turned out beautifully on the first try. While I didn't care for them with just jam and butter, they were wonderful as Thanksgiving leftover sandwiches, something I thought I would miss this year.

Recipe from Danielle Walker of "Against All Grain"
Makes 4 buns 

Preheat oven to 350 F. 

1 1/2 c raw cashews 
3 egg yolks 
3/4 t apple cider vinegar 
1/4 c almond milk 
4 T melted butter 

Blend in a food processor until very smooth. 

1/3 c coconut flour 
1/4 c blanched almond flour 
1 t salt 

Add, and continue processing until a sticky dough has formed. 

3 egg whites 

Beat until stiff peak forms. 
Add to dough. 

1 t baking soda 

Add to dough and pulse about 10 times until everything is incorporated. Be sure to scrape the sides. 
With very wet hands, shape the dough into 4 buns. 
Rewet your hands after every bun. 
Bake on a lined cookie sheet for 25 minutes or until slightly golden and cracked along the top. 

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