Bread Rounds

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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)IMG_4201

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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