Gluten Free Sandwich Rounds

Squeaky Clean Coconut Wonder Bars Recipe photo

Gluten Free Sandwich Rounds (photo by recipe author)

Servings: 6
Preparation Time: 30 minutes

1/2 cup sprouted flax meal
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon organic seasoned salt
1 tablespoon ranch seasoning (optional)
6 organic eggs
1/4 cup melted butter, ghee, or coconut oil
sesame seeds, caraway seeds, or poppy seeds (to sprinkle on top)

Preheat oven to 350 degrees ÂºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

Published on July 23, 2014

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3 Comments

Angela August 20, 2014 at 10:28 pm - Reply

Do you know what the calorie count/ nutional facts are for one of these?

Jenny July 29, 2014 at 11:30 am - Reply

Hi Leslie,
The batter is thick, but without a pan, I think they’d spread out too thin in the heat of the oven.  You can try it!  Here’s my link to get a muffin top pan.  They’re fun to use!  :-)  http://astore.amazon.com/aunatunutr-20/detail/B003YKGRBY

Leslie Gayle Gooding July 28, 2014 at 12:44 pm - Reply

Is the batter thick enough to make the round without a muffin top pan?

Gluten Free Sandwich Rounds