I'm always looking for ways to improve my recipes. I was mostly interested in reducing the fat and calories of my Wheat-Free Sandwich Buns. I decided to replace the eggs with all egg whites. It turned out to be a lot more neutral-tasting. To make it even more neutral, I eliminated the Parmesan cheese. To make them more "normal" looking, I used golden flax seed meal instead of brown.
Now that I know it was the grapefruit that's been giving me problems, I'm going to try to eat these buns again. I was thinking it was the flax seed, but it turns out it was grapefruit. Sigh....I guess I can't eat any fruit on a regular basis.
|using brown flax seed meal and 4" ramekins|
One cup of egg whites seems like a lot! Don't fret, you can buy cartons of egg whites in the dairy section of your grocery store. Otherwise, I don't know what I'd do with all of the leftover yolks! I still use my ramekins to bake these. I do have to emphasize how important it is to grease the ramekins. I have had several instances of the buns sticking. I spray them liberally with cooking spray. Here is my resulting recipe:
Even Better Low-Carb, Wheat-Free Sandwich Buns
makes 6 buns
1 cup egg whites
1/2 cup cold water
3 tablespoons oil (I use light-tasting olive oil)
2/3 cup almond flour
1/2 cup golden flax seed meal
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
- Heat oven to 350 degrees F. Liberally grease 6 - 4" ramekins or a 12-count whoopie pie pan.
- In a blender or food processor, pulse all ingredients together until well mixed. Pour evenly into ramekins or pan. Bake 25 to 30 minutes or until dry on the tops.
- Cool in pans, then turn out and slice in half. If using a whoopie pie pan, slicing is not necessary.