Grain-free Hamburger Buns
I’m having a little obsession with cashews lately. I had used them previously for sauces like my zucchini pasta with creamy pesto or Mexican avocado crema, but had yet to experiment with the butter or flour until recently with my sandwich bread. I think the biggest problem most Paleo and SCD people face is boredom, and I was getting bored with the flavor and texture of almond flour. That’s why you have seen a lot of recipes using both coconut and almond flours, or some without almond flour at all.
I set out to make this recipe free of almond flour, but lo and behold, it needed the little brown nuts after all. Almond are so good for you, so I shouldn’t complain I guess. I wasn’t planning on making this a 3-nut recipe, but it actually gives it a great texture and a very even taste. All of the different flours have their own properties that work cohesively; coconut – helps to prevent soggy bread and makes them sturdy, almond- lends some healthy fat, and cashews- makes them a little lighter and fluffier.
Personally, I think this recipe beats out our old rolls that we used to use as hamburger buns. They were good, but they crumbled when you ate a big juicy burger on them. These are strong and hold up to the biggest, messy burger you can concoct. They are still a little dense and not as fluffy as a standard gluten bun, but I’m pretty positive that there’s no way to achieve that with grain-free flours and without the use of yeast.
My husband seems to think otherwise. I told him he’s crazy and he doesn’t know a thing about baking. Seriously though, while eating these burgers we had this whole conversation about how he has faith in me that I can create an In-N-Out type burger bun that is Paleo friendly and we can get rich by selling the recipe. I love him, but that’s a little too much faith in me! He actually did really love these, especially as a way better alternative to a lettuce bun, but still can’t get it through his head that grain-free buns will never be flaky, light, and fluffy!
|Ingredients (makes 4 buns)
1 1/2 cup raw cashews
3 eggs, divided
3/4 teaspoon apple cider vinegar
1/4 cup almond milk (or other non-dairy milk)
4 tablespoons melted butter or ghee (coconut oil will work too, I just like the richness of the butter)
1/3 cup coconut flour
1/4 cup blanched almond flour
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 325 degrees.
Place the cashews, egg yolks, vinegar, milk, and butter in a food processor, and process until very smooth. Add the coconut flour, almond flour, and salt and process again until a smooth and a sticky dough has formed.
Beat the egg whites in a separate bowl until stiff peaks have formed.
Add the baking soda and egg whites to the food processor, then pulse 8-10 times until everything is incorporated.
Using very wet hands, shape the dough into 4 buns, almost like hamburger patties. Re-wet your hands in between each bun to ensure the dough doesn’t stick to your hands and to achieve the smooth exterior you see on mine. I think this step is kind of like making mud pies. Remember those?
Bake on a cookie sheet lined with parchment paper or a SilPat for 25 minutes.
These are best eaten within a day, but can be frozen and toasted for later use.
We like to throw these on the grill after we’ve pulled off our hamburger patties and let them toast for a couple of minutes. Spread your favorite condiments on them and fill it with your favorite fixings!
Shared this week with Allergy Free Wednesdays