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.
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.
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.
Jenny Yelle, MHNE Holistic Wellness Educator
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