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.