I’m calling this recipe “1.0” because I have another one under development as well. These buns are a spin-off of my Chestnut-Almond Bread, and are light and spongy.
I would like achieve a more “flaky” style hamburger bun though (if possible), and I hope that will be version “2.0”. 😉 So, stay tuned for more…
In the meantime, these are even delicious as a side roll. The combination of flours actually creates a nice blend of flavours, with none of them really standing out, and allowing the sesame seeds to be the star here.
Paleo Sesame Hamburger Buns 1.0
Cuisine: Paleo
Author:
Prep time:
Cook time:
Total time:
Makes 6, 4-inch buns.
Ingredients
- 3-4 whole eggs, equalling 3/4 cup
- 3/4 cup coconut or almond milk
- 1/4 cup ground cashews (or ground almonds will also work)
- 1/4 cup + 2 tablespoons chestnut flour
- 1/4 cup ground arrowroot powder
- 5 tablespoons coconut flour
- 3/4 teaspoon coarse sea salt
- 1 teaspoon baking soda
- sesame seeds
Instructions
- Preheat oven to 180C (350F).
- Prepare a cookie sheet with a piece of parchment paper.
- In a blender, pulse the eggs and milk until smooth.
- Add the ground cashews and pulse again until well blended and smooth.
- Transfer the mixture to a mixing bowl.
- Add the rest of the ingredients and mix well by hand.
- The dough will become sticky, yet pliable.
- Place the dough on the cookie sheet, by large spoonfuls. (For thick buns, make the rounds smaller and higher; for thinner buns, make the rounds larger and less high.)
- If necessary, make them rounder with your hands.
- Sprinkle sesame seeds over each bun.
- Bake for 20 minutes.
- (Depending on the size of the cookie sheet and the buns, you may have to do this in two batches.)
- They can be eaten right away or stored in the fridge and “roasted” in a saucepan the next day.
- They can also be frozen, defrosted and “roasted” or “toasted” when ready to be used.
I subbed more almond flour for the chestnut flour and tapioca flour for the arrowroot. Unfortunately, I added the dry to the wet and the batter was too runny which resulted in very thin and flat buns. What sort of texture is the batter supposed to have before you cook it?
Hi Debra,
I’m happy you tried these. The batter should be a bit sticky, but definitely not runny. The almond flour is not a good substitute for chestnut flour; chestnut flour (the proper kind, which is roasted and then ground) is very fine, powdery-like and reacts quite differently from almond flour. Arrowroot and tapioca, I’ve found can be interchanged with no problems, however. Having said that though, almond flour holds up better and is more versatile than chestnut flour does/is… so if you simply add more almond flour (omitting the chestnut if that’s what you want) and leave the arrowroot/tapioca as is, I think you would have better results. Please let me know how it works out for you. Debra xx