These completely gluten-free, grain-free coconut flour buns can accompany any meal. They are light and fluffy with a slightly sweet taste from the coconut flour. While you can eat them as they are, they make a wonderful base for hamburgers as well.
sesame seedsor other seeds of choice - like sunflower seeds, chia, flax, etc.
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Instructions
Preheat your oven to 350° F. Prepare a baking sheet by lining with parchment paper, or grease a whoopie pie pan.
Separate the eggs and whip the egg whites until stiff. Set aside.
Add the remaining wet ingredients (egg yolks, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir together the dry and wet ingredients until evenly combined.
Now gently fold in the beaten egg whites with a spatula.
Evenly divide the batter to form 8 coconut flour buns (about 3 tablespoons batter each). You can use large mason jar rings to hold the batter in place on the baking sheet for slightly taller buns.
Smooth out the tops of each bun and sprinkle with a few sesame seeds. Bake the buns for about 15-18 minutes until the tops are set and spring back when gently poked with a finger.
Let the buns cool on the pan for 10 minutes, then move to a wire rack to cool fully.
Store refrigerated for up to 1 week. Lightly toasting the bun halves is highly recommended.
Notes
* honey, or sugar-free sweetener** paleo baking powder = 2:1 ratio cream of tartar and baking soda
Nutrition
Nutrition Facts
Coconut Flour Buns Recipe
Serving Size
1 bun out of 8
Amount per Serving
Calories
233
% Daily Value*
Fat
20
g
31
%
Saturated Fat
13
g
65
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
93
mg
31
%
Sodium
213
mg
9
%
Potassium
190
mg
5
%
Carbohydrates
10
g
3
%
Fiber
5
g
20
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
135
IU
3
%
Vitamin C
0.04
mg
0
%
Calcium
89
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.