Post by Loupy on Mar 7, 2015 0:54:47 GMT -7
Grain Free Italian Herb Cheese Sandwich Buns
From: Brenda Bennett @ www.sugarfreemom.com/
These Low Carb and Grain Free sandwich buns flavored with Italian herbs and cheese are picky family approved!
These have the ability to stay well in a sandwich overnight for the next day. They don’t crumble and they have amazing flavor!
Prep time:10 mins
Cook time:15 mins
Total time:25 mins
Serves: 6
Ingredients:
1/4 cup butter, unsalted
4 eggs
1/3 cup coconut flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon baking powder
2 cups shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees.
Melt the butter over low heat in a sauce pan or in the microwave, set aside.
In a bowl whisk the eggs then add the coconut flour, tapioca flour and seasonings.
Stir in the cheese then add the melted cooled butter.
Using a 1/3 measuring cup, pack in mixture and pay each mound on a parchment lined baking sheet.
Make 6 mounds and bake for 15 minutes.
Eat immediately or allow to cool then slice and keep refrigerated to make sandwiches.
Notes:
The mounds do spread out so you don’t need to flatten them at all. Just place right from the measuring cup onto the pan as is. Yes they can freeze too then thaw when needed.
Do not sub a soft cheese like mozzarella for the cheddar, they won’t hold up as a sandwich.
Do not eliminate the tapioca flour, I’ve tried it without the first few times I made them and they were crumbly.
Nutrition Information
Calories: 304
Fat: 23g
Saturated fat: 12.6g
Carbohydrates: 8.7g
Net Carbs: 6.1
Sugar: 0g
Sodium: 375mg
Fiber: 2.6g
Protein: 14.5g
Cholesterol: 180mg
From: Brenda Bennett @ www.sugarfreemom.com/
These Low Carb and Grain Free sandwich buns flavored with Italian herbs and cheese are picky family approved!
These have the ability to stay well in a sandwich overnight for the next day. They don’t crumble and they have amazing flavor!
Prep time:10 mins
Cook time:15 mins
Total time:25 mins
Serves: 6
Ingredients:
1/4 cup butter, unsalted
4 eggs
1/3 cup coconut flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon baking powder
2 cups shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees.
Melt the butter over low heat in a sauce pan or in the microwave, set aside.
In a bowl whisk the eggs then add the coconut flour, tapioca flour and seasonings.
Stir in the cheese then add the melted cooled butter.
Using a 1/3 measuring cup, pack in mixture and pay each mound on a parchment lined baking sheet.
Make 6 mounds and bake for 15 minutes.
Eat immediately or allow to cool then slice and keep refrigerated to make sandwiches.
Notes:
The mounds do spread out so you don’t need to flatten them at all. Just place right from the measuring cup onto the pan as is. Yes they can freeze too then thaw when needed.
Do not sub a soft cheese like mozzarella for the cheddar, they won’t hold up as a sandwich.
Do not eliminate the tapioca flour, I’ve tried it without the first few times I made them and they were crumbly.
Nutrition Information
Calories: 304
Fat: 23g
Saturated fat: 12.6g
Carbohydrates: 8.7g
Net Carbs: 6.1
Sugar: 0g
Sodium: 375mg
Fiber: 2.6g
Protein: 14.5g
Cholesterol: 180mg
