Paleo Sandwich Rounds
Ah, the paleo sandwich conundrum. A grain free diet boasts so many benefits, but one big drawback is the lack of an easy bread substitute for sandwiches. Sometimes you just really want the convenience and comfort of a sandwich, right? Here’s the solution: Paleo Sandwich Rounds!
For this super quick recipe, throw everything into the food processor for a minute, form into rounds, and then bake. The coconut flour helps bind the sandwich rounds while the cauliflower or carrots provide structure. Feel free to add your choice of herbs or seasoning salt.
Fillings for Paleo Sandwich Rounds
These paleo sandwich rounds work for any number of your favorite sandwich fillings. Here are some sandwich fillings that my family members have enjoyed with these sandwich rounds:
- Prosciutto, paleo mayo (my favorite brand), and butter lettuce, pictured
- Egg salad
- Bacon, lettuce and tomato
- Nut butter and jam (for use with the carrot, not cauiflower, variation. Also remove any seasoning salt/herbs when making the sandwich rounds)
- Hamburgers
- Goat cheese, caramelized onions and chicken
Paleo Sandwich Rounds
Author: Lauren
Prep time:
Cook time:
Total time:
Serves: 6 rounds
Paleo Sandwich Rounds require only about three minutes of prep time and compliment any sandwich filling. These also make fantastic paleo hamburger buns.
Ingredients
- ¼ cup coconut flour, recommended brand here. To measure, stir coconut flour with a fork and then use the "dip and sweep" method to measure.
- 5-6 ounces of cauliflower florets (1/2 small cauliflower) OR chopped carrots (2 medium carrots)
- ¼ cup milk of choice
- 2 eggs
- Salt and pepper, to taste
- Herbs of choice, optional. I enjoy adding fresh chopped basil and thyme.
- Black sesame seeds for sprinkling, optional
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
- Put the cauliflower or carrots and coconut in your food processor or blender, and blend for about 30-60 seconds. The mixture should look like crumbs. Add everything else into the food processor and blend until smooth, about another minute.
- Form into 4 or 5 rounds on a baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than ¼ inch - not too thin, or they won't hold together.
- If desired, sprinkle with sesame seeds.
- Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Turn over, and bake for another 3 minutes until firm to the touch. Let cool for a few minutes before removing from the pan. These are best eaten the day of baking.
Do these freeze well?
Has anybody tried them with hamburgers?
Are they pliable enough to use as hot dog roll?
Hi! I’ve used them for hamburger buns and they work great! I don’t think curling them up for hotdog buns or tacos would work, but I haven’t tried.
I’ve made these twice and I absolutely love them!!! You know it’s a good recipe when my non-Paleo sister and husband start requesting these buns instead of bread! #winner
Hi, I have a doubt, I hope you can help me and understand me because I don’t speak english very well… Do you think that I can change the eggs for flaxseed eggs or something like that to make them in a vegan version? Im new on gluten free diet and sometimes flaxseed works very well and other times doesnt. What do you think? Thank you
hey – recipe seems awesome. do you know if flaxseed meal would work instead of coconut flour??
I don’t think so, because the coconut flour is needed to absorb the liquid from the cauliflower and I don’t think flaxseeds would have the same effect.
hi good evening. I’ve been suffering with Chronic Gastritis for more than 10 years and of lately it began to act up more. I am a diet but dont know if its the right diet but i have tried everything i know. I was diagnose with Hy pylori and typhoid fever and ever since I’ve been suffering with excessive gas and bloating. I had a relapse of the Typhoid and i just finish the medication but feeling the same way. Can you tell me what to do.
Hi – would almond flour work instead of the coconut flour?
These look very good and I do want to try them for sure especially would be very nice for hamburgers
But I have a question I was wondering if it would be possible to freeze the extra ones left over.
I do see a few recipes with cauliflower and sure would be nice if you can freeze them, what I was worried about I’m sure they will freeze but what would they be liked when thawed??
I would sure appreciate your help and answer.
Thank you very much
Janet
Hi Janet! I haven’t tried freezing these, but my first instinct is that it won’t work so well. I’ve found other cauliflower-based baked goods do not freeze well.
Does this need to be fresh cauliflower or can you use frozen florets or crumbles?
I find that the pre-packaged crumbles are too large, and pulsing in a food processor makes them the right size. I don’t know if frozen cauliflower would add too much moisture here.
How many rounds do you get out of this recipe? One place on the recipe says 2 to 4, another place says 4 to 5, and your video shows you making 6. I’m sure it would depend on the size, but it would be helpful to have an idea what size we are shooting for, say to get 6 rounds. Would that be a good size for a normal-sized hamburger, for instance? Or perhaps it won’t be a good idea for me to make these since you state that they need to be eaten right away. I’m cooking for one and won’t likely be eating them all right away :/
By the way, I am really enjoying looking through your site, even though your recipes appear to be mostly paleo and I need to keep the carbs down (diabetic). Most of your recipes will work for me. Thank you for sharing!
Thanks for letting me know about that discrepancy! The 2-4 was definitely a typo. I’ve updated it to say 6 rounds, as that’s what I get usually — but it does depend on size.
I can’t eat coconut, is there another non wheat flour I can use
Regards
Christina Epps.
You could try hemp flour. It’s very nutritional and high in protein.