Paleo Sandwich Rolls

Photo by Marlene P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon - ghee or coconut oil, for greasing rings

  • 8

    - large eggs

  • 1/2

    cup - almond milk

  • 1

    tablespoon + 1 teaspoon - apple cider vinegar

  • 3

    cups - whole raw cashews

  • 1/2

    cup - arrowroot flour

  • 1/4

    cup - coconut flour

  • 2

    teaspoon - baking soda

  • 1

    teaspoon - sea salt

Directions

Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven. Preheat the oven to 325 F. Lightly grease the inside of 10 (3 1/4 inch) English muffin rings with ghee and place them on a baking sheet lined with parchment paper. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth. Fill each ring two thirds full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean. Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom. Allow to cool on a wire rack before serving or storing.

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