Lettuce wraps are awesome, and you’ll never see me turning down big-ass salads, but sometimes the convenience of a sandwich just can’t be beat.
Whether my husband needs to eat one-handed while he works on a report, I want to send something a bit more substantial with my kids to school, or I just don’t feel like “grazing” on various separate items for lunch (my usual), sandwiches come in handy.
These sandwich rounds are my easiest solution. They’re sturdy, hearty, they taste great, and it’s easy to make a large batch of them at once, and use throughout the week. They also freeze well, so if you don’t have 4 people using them quickly like we do, you can make a big batch that will last you a long time.
They’re based on the same recipe as my Fluffy Gluten-Free Coconut Flour Pancakes, with a couple of tweaks and a different cooking technique.
- 6 eggs
- 6 Tbsp almond milk
- 1 Tbsp honey optional
- ½ tsp salt
- 1 tsp baking powder
- 6 Tbsp coconut flour
- ¼ cup melted virgin coconut oil use expeller-pressed if you don't want the coconut flavor
- Preheat your oven to 350 degrees Fahrenheit.
- Mix all of the ingredients together. I’ve found that adding the oil after everything else is combined works best to get the right texture. We used to use our stand mixer for this, but now we use our Vitamix 750 and the results are better than ever. I HIGHLY recommend using a high speed blender if you have one.
- Let the batter stand about 5 minutes so the coconut flour can absorb everything the way it likes to.
- Meanwhile, line your baking sheets with parchment or silicone mats. (I linked to the ones I use and love.)
- Mix your batter one more time.
- Pour batter into circles on the silicone mats. I do 6 rounds per baking sheet. They will spread a bit, so give them a little bit of space between them.
- Bake for about 10-12 minutes, or until the edges start to turn golden. Remove the pans and flip the rounds over to the other side.
- Bake for another 2-3 minutes.
- Remove and place on cooling racks to cool about 20 minutes or more before storing or using.
Just the other day, we made classic grilled cheese sandwiches and dipped them into tomato soup. The sandwiches grilled perfectly, and didn’t fall apart in our soup.
I really hope you’ll give these a try, and let me know how they work for you! What kind of sandwich are you most excited about having soon?
17 Comments
Do you have a recipe using almond flour? I like switching it up.
Thank you,
Joann
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How do you get yours so round? Mine come out all dischelved, they taste yummy though!
spooning the batter onto silpats, and then lightly tapping the whole pan on the counter to spread them evenly works great.
what are the nutritional values on these? carb count and calories and such????
I love paleo recipes! I am trying to stick to a paleo meal plan right now. This might help!
these sandwich rounds look so yummy. I like that they are healthy too.
Wow, they certainly look delicious! I agree with you that sometimes, a sandwich is just perfect for the situation. I’ll definitely keep this one in mind! Pinning for later!
These paleo sandwiches are creative and looks oh so yummy. So definitely will give this recipe a go.
Oh my gracious I have been looking for alternates to use in place of gluten free bread since I can no longer have sugar or gluten now. The fact that the honey is optional is great because I can’t have that either. I will be making them this week and putting some in the freezer to take on trips with me.
What a great recipe, I’ve been interested in Paleo for a while. I will most definitely have to give this a try, looks good!
I made these last week and they worked our great. My only comment is that they seemed a bit salty so when I made them this week I used a 1/4 tsp of salt instead of the 1/2 tsp and it worked our great. I also poured the batter into woopie pie pans instead of on the parchment which produced nice neat rounds that were a little thicker than the free form ones on the parchment. Definitely a recipe I will be repeating. Thanks!
That’s awesome about the whoopie pie pans! Such a good idea, if that’s something you have. What kind of salt did you use, out of curiosity? I wonder if “regular” table salt would be more salty than the himilayan salt I use?
I used regular table salt. Do you store your rounds in the refrigerator?
I’ve had them “out” for a couple of days and they’re fine, but usually yeah, I put them in a glass container in the fridge and they do well for at least a week! You can also freeze them, if you freeze single-layer before putting in a freezer bag.
Awesome, these look great, I’ll be trying them out this weekend!