Sandwich Rounds - Au Naturale!

​A couple years ago, sandwich rounds became all the rage.  I think they're definitely here to stay. Because everyone likes a good sandwich (even us "health nuts" and gluten-free peeps), I have a great recipe here for you, too.  They're not made like store-bought sandwich rounds with refined flour that will spike blood sugar and cause inflammation, nor toxic preservatives.  Just good whole foods here!  Mostly flax meal, coconut flour, and eggs.  

This is a great option for your kids, so they can bring a sandwich to school, and still look like the other kiddos (but be much healthier).  Word has it that grown-ups like them too.  ;-)

Muffin Top Pans are needed to make the rounds.  The recipe makes 6, but I have 2 pans, so I double the recipe to make 12. (Most muffin recipes make a dozen, which is why I have 2 muffin top pans.)    Plus, when I take the time to bake something from scratch, I make a lot (usually a double or triple batch), and freeze some for later.  

Muffin top pans;

Buy them on Amazon

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​The Muffin Top Pans hold the same volume of batter as a regular muffin. So, you can use the pans later to make any of my other muffin recipes, like blueberry, lemon, or strawberry.  My cornbread recipe (with no actual corn involved) is also out of this world!!

​Sandwich Rounds Recipe (Makes 6)

This delicious recipe is gluten and grain free.  Low-carb, too!   
They are yummy as-is or even better when toasted.

Ingredients:

• 1/2 cup golden flax meal (I always use sprouted flax meal)
• 1/4 cup coconut flour (find it here)
• 2 tsp baking powder
• 1 Tbsp ranch seasoning (optional) (see my recipe to make it yourself)
• 1 tsp organic seasoned salt (find it here) (omit or use less if you use the ranch seasoning)
• 6 pastured eggs
• 1/4 cup melted butter, ghee, or coconut oil  (Tropical Traditions)

• sesame seeds, caraway seeds, or poppy seeds (to sprinkle on top)

Directions:

1. Preheat oven to 350 degrees.
2. Grease your muffin top pan(s) very well. 
3. Mix all dry ingredients in a bowl.
4. Use an electric mixer & add in the eggs and butter/ghee until well combined.
5. Scoop batter into the muffin top pan(s). (Use about 1/3 cup for each of the rounds.)
6. Flatten with a rubber spatula.
7. Sprinkle on the optional toppings.
8. Bake for 20-25 minutes.
9. Allow the the sandwich rounds to cool. 
10. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

One serving has approx 7g carbs with 4 g fiber, for a net carb count of 3 carbs.

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