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.
- 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
- 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.