- 3
- 15 mins
- 30 mins
Ingredients
- Topping:
- 1 1/2 C Packed Blanched Almond Flour, Honeyville Brand (additional almond flour may be needed to get them to the right consistency, please see comments)
- 1/2 C Arrowroot or Tapioca Flour
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Grain Free Baking Powder
- 1/4 tsp Garlic Powder, optional but highly recommended
- 1 tsp. Apple Cider Vinegar
- 3 Eggs
- 1 Tbsp. Honey
- 1 Tbsp. Oil of choice, liquified (I use refined coconut oil)
- 1 About 1 Tbsp. Oil of Choice (I use refined coconut oil), liquified
- 1 Tbsp. Sesame Seeds
Preparation
Step 1
Instructions
Preheat the oven 350 degrees.
Whisk together the almond flour, arrowroot, salt, soda, baking powder, and garlic powder in a large bowl.
In another bowl, whisk together the eggs, apple cider vinegar, and honey.
Pour the wet ingredients into the dry, then stir in the oil (I do this so the coconut oil doesn't solidify). Stir until well incorporated.
Using greased hands, form the dough into 3 balls and place on a greased cookie sheet or pizza stone (add additional almond flour is dough is too thin to form into balls, see comments below). Slightly flatten with your palm and form into hamburger buns. Lightly brush the tops with oil and sprinkle with sesame seeds.
Bake for 12 - 15 minutes or until golden brown.
Allow to cool before cutting.
Best if eaten the same day. I have not tried to freeze them, but I imagine they could be frozen.
Instructions