Recently while traveling to Chicago for an autism conference, I deliberately placed these rolls in my carry on bag. Once I got to my hotel room, I put them in the fridge to keep them fresh during my five day stay (usually I keep them in the freezer). While at the conference, I was mostly standing at a booth talking to other moms about my experience with the PK protocol since my daughter Kelly is one of the poster children for recovery with this protocol. The days were long and several of those days, I didn’t even get a chance to eat lunch. Point being, these rolls were my saving grace!
The original recipe for these rolls is from Danielle Walker’s Against All Grain cookbook. Danielle is amazing! She calls these hamburger rolls, but I actually use them to make sandwiches, as avocado toast or simply to munch on with my favorite oil, Body Bio Balance Oil. Body Bio’s Balance oil is the perfect blend of organic cold pressed Safflower and Flax Seed Oils which supplies the body with the proper balance of Omega 6 and Omega 3 essential fatty acids (EFAs) necessary for a wide range of metabolic processes. Fatty acids are not only good for you — they are essential!
By the way, don’t let the recipe scare you, it’s actually SUPER easy once you have the ingredients and get in the groove of baking 🙂
Sandwich Rolls
1 1/2 cups raw cashews
3 whole organic eggs
1/4 cup unsweetened almond, cashew or coconut milk
1/4 cup palm shortening or ghee
1/4 teaspoon apple cider vinegar
1/3 cup coconut flour
1/3 cup almond flour
1 teaspoon baking soda
1 teaspoon sea salt
1 egg yolk
2 teaspoons almond, cashew or coconut milk
1 teaspoon sesame seeds
Preheat oven to 325 degrees F. In bowl of a food processor, process cashews until ground into coarse flour. Add eggs, vinegar, milk, and shortening. Process until batter is very smooth, about 30 seconds. Add the flours, salt and baking soda. Pulse again until a smooth dough is well formed. Note it will be sticky. Wet hands to shape dough in to buns. Place on a cookie sheet lined with silicone or parchment paper.
Whisk together the egg yolk and 2 teaspoons milk. Brush the top of the rolls with egg yolk wash. Sprinkle with sesame seeds.
Bake for 15-25 minutes depending on the size. Rolls will be firm and begin to crack when done cooking.
Slice in half for sandwiches or toast. Store in freezer to keep them fresh.