Back for another quick post leading up to a fun post tomorrow with some wonderful Paleo bloggers. Stacy from Paleo Parents, The Urban Poser, and I will be partnering together for a Paleo New Year’s Menu. One of us will provide a appetizer, one a main course, and the other a dessert. A big thanks to Stacy for coming up with this wonderful idea to partner together on this post. Are you excited? Just wait, it will be pretty fabulous!
These buns play a big role in my post tomorrow so I wanted to give you a sneak peek. I’ll be back tomorrow with more.
Paleo Herb Buns
1 1/2 cups almond flour
2 tablespoons coconut flour
2 tablespoons fresh rosemary, chopped
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1/4 cup bacon grease (or coconut oil, melted)
1 tablespoon apple cider vinegar
1/2 tablespoon honey
Preheat oven to 350 degrees. Grease a whoopie pie panwith coconut oil. If you don’t have a whoopie pie pan, line a baking sheet with parchment paper.
In a small bowl whisk together almond flour, coconut flour, rosemary, salt, and baking soda. Set aside.
In the bowl of a food processor add eggs, honey, and apple cider vinegar. Process until eggs are blended. Add dry ingredients to the wet mixture and process until well incorporated. Remove blade of food processor and add bacon grease or coconut oil and stir until well blended.
If using the whoopie pie pan drop batter into rounds to fill. If using a baking sheet, use a ice cream scoop and drop scoops onto baking sheet. Bake for 15 to 20 minutes until golden.
Makes about 10 to 12 buns
Recipe adapted from Elana’s Pantry