These rounds were so easy to make and an amazing hit for a boy that has not had a “real”sandwich in a year!
Ingredients:
- 2 1/2 cups (240 g) blanched almond flour
- 1 teaspoon baking soda
- 1 cup (57 g) yogurt (or coconut milk or other milk) I used coconut milk
- 1/4 cup (60 ml) unsalted butter, melted (or ghee, coconut oil, or palm shortening)
- 3 large eggs
- 2 tablespoons honey or maple syrup
- 1 tablespoon of toppings such as poppy seeds, sesame seeds (optional)
Method
- Preheat your oven to 350°F/175°C. Line 2 or 3 (depending their size) baking sheets with nonstick baking mats, parchment paper, or other nonstick material.
- Place all the ingredients, except any toppings, in a food processor or blender; blend until creamy. Alternatively, you can blend with a mixer or whisk.
- Pour 2 tablespoons of batter into pancake-like circles onto the prepared baking sheets, leaving about 2 inches between each roll. Feel free to make larger rolls by adding another tablespoon or so. If the batter is thick you can spread it around a bit with the back of a spoon.
- Sprinkle with your chosen toppings and bake for 15 minutes, or until the rolls brown slightly on top. If you’re making larger rolls, they’ll take a few more minutes to brown and firm up sufficiently. Don’t be afraid to go a little brown with these—that will make them firmer and add a tasty crunch at the edges.
- Slide a knife or spatula under each roll and remove to a cooling rack. Let cool completely, seal, and store in the refrigerator for a week or so or in the freezer for a few months.
Makes about 12 small or 6 large rounds
Healthy Not Hungry 
Hi there! Found your recipe on Pinterest and have a couple of questions. Did you use full fat coconut milk from a can? And for the sandwich, did you use two rounds or do these “puff” enough to cut in half? Thank you! Looking forward to trying these!
Yes full fat in a can coconut milk, and no they do not puff up. They remind me of the new “thin” buns you can buy. I put everything in my vita-mix for the best results. I tried hand mixing once and they really spread out, much to thin. Let me know if you like them.
I used softened cream cheese instead of the milk/yogurt and mine turned out divine! So, cream cheese is another option. =)
I just made the bread rounds and they are the best mock bun I have ever made. I used Greek yogurt with 2 tablespoon almond milk for the liquid and I added a dash of salt. I sprinkled golden flaxseed meal and poppy seeds on the top and after baking, broiled them for some extra browning.
They are light and yet strong enough for a sandwich. I made a turkey, avocado with lettuce, etc and it held up well. Thanks for giving me my Sammie’s back…tomorrow a.m. An egg on toast!
I love these….the closest to a real bun I have found. I have used coconut milk and almond milk…..really not much difference. I tried making my own coconut yogurt and used it instead of milk…..think that is what I prefer to use. Thanks for sharing.
Thank you for this recipe! I was a little weary about trying it but it really helped seeing the picture of your son eating it 😊. I figured if a little kid likes it then surely I would too. We just had a burger and it’s definitely a great substitute. I used one tbsp less of honey and sprinkled sesame seeds on top. Delicious!!