This recipe is from my cookbook, Cooking for the Specific Carbohydrate DietThese are a bit on the sweet side so to make them a bit less sweet you can probably remove 1 tablespoon of the honey from the recipe and replace it with a tablespoon of yogurt or milk (this needs to be tested). You can also add a pinch of salt for a slightly salty sandwich round. Some readers have omitted the sweetener entirely and say they still taste great! For the version with coconut milk there's no need to spread them out; just pour the batter on the baking sheet and leave about 2 inches of space between each round. The yogurt batter is thicker so you might want to spread them a bit if you want them wider, or add more batter.To make these dairy-free replace the yogurt with a dairy-free yogurt or dairy-free milk. To give the tops a shine brush them with egg white about 5 minutes before they're ready to come out of the oven. If you find that you’re going through these rounds rather quickly, you can double or triple the recipe and then store the rounds sealed in the refrigerator for about a week, or freeze for a month or so. Place parchment or wax paper between the rolls to keep them from sticking. And if you want perfect sandwich rounds, a reader uses these muffin top pans for this recipe. This recipe makes about 12 small or 6 large rounds.
2 1/2cupsblanched almond flour
1cupyogurt (or coconut milk or other milk)
1/4cupunsalted butter, melted (or ghee, coconut oil, or shortening)
2tablespoonshoney or maple syrup
1tablespoontoppings such as poppy seedssesame seeds (optional)
Preheat your oven to 350°F/175°C. Line 2 ore 3 (depending their size) baking sheets with nonstick baking mats, parchment paper, or other nonstick material.
Place all the ingredients, except any toppings, in a food processor or blender; blend until creamy. Alternatively, you can blend with a mixer or whisk.
Pour 2 tablespoons of batter into pancake-like circles onto the prepared baking sheets, leaving about 2 inches between each roll. Feel free to make larger rolls by adding another tablespoon or so. If the batter is thick you can spread it around a bit with the back of a spoon.
Sprinkle with your chosen toppings and bake for 15 minutes, or until the rolls brown slightly on top. If you’re making larger rolls, they’ll take a few more minutes to brown and firm up sufficiently. Don’t be afraid to go a little brown with these—that will make them firmer and add a tasty crunch at the edges.
Slide a knife or spatula under each roll and remove to a cooling rack. Let cool completely, seal, and store in the refrigerator for a week or so or in the freezer for a few months.