Paleo Hamburger Buns

These hamburger buns have been a game changer in our house.  All of the paleo bakers who discovered the use of almond butter in a bread recipe are genius.  I never would have guessed the nut butters would make such yummy and moist bread.  These buns are so easy to make and we absolutely love them with sloppy joes or turkey burgers.  They are easy to make a head of time to have on hand for those busy nights.  I didn't have the English muffin rings that the recipe calls for so I made my own using aluminum foil and it worked great! I will have to get some for the future since we make these all of the time.

Ingredients:

• 3 large eggs
• 1/2 cup unsweetened almond butter ( or cashew butter)
• 1/4 cup tapioca flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut oil
• 1 tbs raw honey
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/8 tsp sea salt
• 1 large egg white
• 1 tbs white sesame seeds

Instructions

1. Preheat the oven to 375°F.  Line a rimmed baking sheet with parchment paper.  Place 6 wide-mouth mason jar rings or 4 English muffin rings on the baking sheet.
2. Using a stand mixer, mix together all the ingredients except the egg white and sesame seeds.
3. Pour the batter into the 6 mason jar rings, filled to just below the rim, or fill 4 English muffin rings halfway.  Brush the egg white over the tops of the buns and sprinkle with the sesame seeds.
4. Bake for 15 minutes, or until a toothpick inserted into the middle of a bun comes out dry.
5. Allow the buns to cool, then remove them from the molds.  Cut off any excess dough that spilled over the molds during baking.
6. Store the buns in an airtight container at room temperature for up to 2 days, or store in the freezer for up to 3 months.

http://ditchthewheat.com/paleo-sandwich-bun-recipe-sneak-peek-recipe-ditch-wheat-cookbook/