Sandwich Rolls
Danielle Walker - AgainstAllGrain.com
SERVES: 10 rolls
Ingredients:
- ghee or coconut oil for greasing the rings
- 8 large eggs
- ½ cup Almond Milk
- 4 teaspoons apple cider vinegar
- 3 cups whole raw cashews, about 17.5 ounces
- ½ cup arrowroot powder* (see note)
- ¼ cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
* For SCD, omit the arrowroot powder and increase the coconut flour to a total of 1/2 cup.
Instructions:
- 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.-inch) English muffin rings ( http://astore.amazon.com/againstallgrain-20/detail/B005GQXA9Q) 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 2⁄3 full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the center 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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