Sandwich Rounds - Grain-Free!

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I have made these several times and they are easy and very good! I like to put them in the toaster if I am at home. I have packed them in lunches and they have stayed together and held up well. I am really happy to have found this recipe! It is a keeper. I want to experiment with some different spices. At this point, I have only used salt. Original recipe from Empowered Sustenance.

Ingredients

• 1/4 cup coconut flour, To measure, stir coconut flour with a fork and then use the "dip and sweep" method to measure.
• 2 smallish-medium-sized carrots, about 2.5 oz/70 gr each
• 1/4 cup milk of choice or water
• 2 eggs
• Salt and pepper, to taste
• Optional: I like adding Real Salt Seasoning Salt or Herbamare seasoning salt or 1/2 tsp. Herbes de Provence

Preparation

Step 1

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat mat.
Put the carrots and coconut in your food processor and blend for about 30-60 seconds, until the mixture looks like orange crumbs. Add everything else into the food processor and blend until smooth, about another minute.
Divide into 8 parts and form into rounds on the baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than 1/4 inch - not too thin, or they won't hold together.
Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Let cool for a few minutes before removing from the pan. These are best eaten within an hour of baking.
You can make extra and freeze these! Let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.