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)
- Goat cheese, caramelized onions and chicken
- 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
- 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.