|Gluten Free Sandwich Rounds|
|photo by recipe author|
Preparation Time: 30 minutes
- 1/2 cup sprouted flax meal
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon organic seasoned salt
- 1 tablespoon ranch seasoning (optional)
- 6 organic eggs
- 1/4 cup melted butter, ghee, or coconut oil
- sesame seeds, caraway seeds, or poppy seeds (to sprinkle on top)
Preheat oven to 350 degrees ºF. /p>
Grease your muffin top pan(s) very well.
Mix all dry ingredients in a bowl.
Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.
Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!
Store in an airtight container in the fridge or freezer.
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