Sandwich Rounds – The Verdict Is In

This morning I quickly took care of a few things here in the office (still looks like a mess) because it is a cool morning I am being drawn into the kitchen.  As promised, I tried the sandwich rounds from Comfy Belly.  I made a half recipe to test them out and because if I am the only one eating them, I don’t need that many at a time.

The recipe calls for

2 1/2 Cups blanched almond flour (I used 1 1/4 Cups)

1 tsp. baking soda (1/2 tsp.)

1 Cup yogurt (or coconut milk, or other milk) (I used coconut milk but I bet yogurt would be great – I just didn’t have any)

1/4 Cup unsalted butter, melted (or ghee, coconut oil, or palm shortening) (I used butter this go round but may try with coconut oil next time)

3 large eggs (1 1/2 – or as close as I could get to that)

2 tablespoons honey or maple syrup (I used 1 tbs. honey but think I might try coconut syrup next time for a little less sweet taste)

1 tablespoon of toppings such as poppy seeds, sesame seeds – optional (I used a sprinkling of roasted sesame seeds)

Bake for 15 minutes (I baked mine for about 17 minutes for a little more golden color)

Now my verdict – They were extremely easy to make.  The rounds are light and fluffy and would work great for sandwiches or as a bun for a burger.  For me they were a little sweet so as I suggested I might substitute coconut syrup or use a little less honey.  I am even toying with the idea of adding some chia seeds or flax seeds to the batter.  I am going to make a sandwich using these rounds at lunch time.  Here are mine, what do you think?

Okay – back in the kitchen.  I need to make some scones and then I am going to try sunflower butter cookies if I have enough sunflower butter or another recipe I have.  I want to serve foods at my book launch party that reflect how I have had to eat and bake since becoming ill.  Cookies and bar cookies are the easiest and can serve many without slaving in the kitchen too long and require only a simple napkin.