Sandwich Rolls -grain-free, egg-free, gluten-free

By court15smith

Ingredients

• 3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal
• 3 tbsp applesauce
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 3/4 tsp xanthan gum OR guar gum
• 1/4 cup cashew milk (or coconut milk, or almond milk, etc)
• 1 tbsp honey
• 1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
• 1 tsp fresh chopped rosemary—optional but highly recommended
• 1/4 tsp garlic powder
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 tsp baking soda
• 1 tsp baking powder

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

Add to mixing bowl:
3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar
3/4 tsp xanthan gum OR guar gum
1/4 cup cashew milk (or coconut milk, or almond milk, etc)
**Beat with electric mixer

Add, preferably in this order:
1 tbsp honey
1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
1 tsp fresh chopped rosemary
1/4 tsp garlic powder
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder

Beat again until a mass begins to form.


Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn't stick to them.)

Divide the ball in three.

Roll each third into a ball and flatten into the shape of a burger or veggie pattie—about 4" wide by only 1" thick.

Bake at 350 degrees on unbleached parchment paper for about 24 minutes.

Best not refrigerated.