Almond buns for burgers and sandwiches - Paleo buns
Video recipe - When browsing paleo sites I have often seen recipes for almond buns and oopsies. I found that the almond buns looked interesting. So I have been experimenting with those a lot. This is the recipe I have developed. They are a lot easier to make than regular buns and they taste better too. So I make them often now.
- 6 eggs (M/L)
- 100 g (3½ oz) butter (or any other type of fat)
- 150 g (6 oz) almond flour - (3 dl (1½ cup))
- 2 tsp baking powder
Melt the fat at as low a temperature as possible. It has to be mixed in with the eggs, and there is no reason to scramble them by adding burning grease.
Put the eggs into a bowl and mix them loosely together.
Add the fat. Mix it in.
Put the almond flour on top.
Spread the baking powder as evenly as possible over the almond flour.
Mix it all into a batter that is mostly free of lumps.
Pour it into the molds. About 1 dl (½ cup) in each.
Bake at 175°C (350°F) convection for 15-20 minutes. In my molds and oven I have to bake them for 20 minutes.
Let them cool. Split them in half when serving.
Store in the refrigerator. They can be toasted.
You must use molds for this recipe. Mine are 120 mm (5 inches) in diameter. you can find them in online stores. Without the the molds they will flatten completely.
My molds are called "Disco Per Biscuit - Pavoni Formaflex Molds" - Pavoni being the brand.
You can use butter, chicken fat, lard (pig fat), coconut oil or other types of oil as the fat. Even rendered bacon fat is fin. But the bacon flavor can become overwhelming if you use just that.
If you make your own almond flour, you don't need to deskin the almonds. The buns taste the same. And it is A LOT easier not to do it.
If you want to go completely paleo and avoid the baking powder, you can just whip the egg whites stiff and fold them in at the end. Just before baking.
These buns are also good as "gluten free french bread slices"