Thinking through a recipe, sometimes leads to innovation! My 10 year old son wanted Paleo banana pancakes recently and mixing the ingredients, ready to pan fry them, I decided to bake them to see how they would fare. Using the same standard ingredients, they turned out delightful, baked!
Loosely based on my No flour, baked Cauliflower Wraps, this inspired the creation of a savoury covering for my home made burgers, and, looking at the fresh options in my fridge, I came carrots – these made the most delicious Paleo savoury bread or burger buns ever! The amazing discovery about this baked method, is that any sweet or savoury filling will work! Sweet potato, butternut, pumpkin, cauliflower, shredded cabbage for savoury options. Applesauce, banana’s, berries, date paste, apricot “jam”, nut butters – or any pureed fruit for a sweet option.
Try it, they most certainly won’t disappoint and hit the spot perfectly in sating a processed bread craving, anytime!
Quick and easy to prepare, they make four filling servings – which may be frozen in an airtight container with wax paper between. Simply thaw out, heat up in an oven when the want for a bread alternative arrives.
1/4 cup coconut flour
1 medium-sized carrot, 150g in weight
a little less than 1/4 cup almond milk or coconut milk, Preservatives free, sugar free, or water
2 large eggs
Himalayan or Sea Salt, and freshly milled black pepper, to taste, or Herbamare seasoning salt
- Preheat the oven to 200° C, and line a baking sheet with baking paper.
- Add the carrots and coconut flour to your food processor and blend for about a minute or two, until the mixture looks like orange bread crumbs.
- Add the remaining ingredients to the “orange crumbs in the food processor, and blend until smooth, about another minute.
- Allow the batter to sit for about 5 minutes, to allow the coconut flour to absorb the liquid. Divide the mixture into 4 equal portions, and form into rounds or squares on the baking paper lined oven tray. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thick, but not too thin, or they won’t hold together.
- Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. You may reduce the oven temperature to 180°C while baking a batch, if you feel it is too hot. Let them cool for a few minutes before removing from the oven tray. These are best eaten within an hour of baking.
- These may be made in larger batches, cooled, then frozen. Freeze each one wrapped in aluminium foil or a batch with wax wrap or baking paper separating them, to prevent them sticking to each other. When you need to have them, let them thaw out at room temperature then warm up in a preheated oven.
- Serve as a burger bun, or sandwich slices or tortilla’s and wraps (if made in two larger rounds), with fillings of your choice.