I’m usually quite content to eat my hamburger on a lettuce wrap, chopped up over a salad, or on a plate with the toppings piled high. But, this summer – I needed a hamburger with a bun!
I searched and searched online for a hamburger bun recipe that fit my current dietary choices, but came up empty handed. I was just starting to feel a little discouraged when I remembered my Grain-Free Almond Bread recipe.
I used this bread recipe, along with ring-moulds that my husband had gotten me for Christmas, and made the gorgeous hamburger buns you saw pictured above! I made these buns for several dinners with friends and family over the summer, and was always asked the same question… “you made these?!?”
They are delicious, gorgeous, and hearty enough to stand up to your toppings.
My favourite hamburger is currently a Balsamic Burger topped with fresh tomato slices, pickles and sauerkraut. Yum!
Give these buns a try before BBQ season is over, and let me know what you think of them in the comments below!
Prep Time:10 mins
Cook Time:30-35 mins
Total Time:55 mins
- 7 eggs
- 1 Tbsp coconut syrup
- 1 scant Tbsp coconut sugar
- ¼ cup coconut oil + more for greasing baking rings
- 4 Tbsp coconut flour
- ¼ cup + 1 Tbsp brown flax seed, whole or ground
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ¼ cup almond meal
- 1 tsp apple cider vinegar
- Preheat oven to 350*F.
- Line a baking tray with parchment paper. Oil baking rings with coconut oil
- Crack eggs into a large mixing bowl, or the bowl of your stand mixer, and mix them just until the whites and yolks are well combined.
- To the eggs add coconut syrup, coconut sugar, and coconut oil. Mix again ensuring the coconut oil is well incorporated.
- To the wet mixture, add all the dry ingredients except the almond meal. Mix well to combine.
- Add the almond meal to the mixture and continue mixing to combine.
- Lastly, add in 1 tsp of apple cider vinegar and mix well on medium high for 10 seconds. (By waiting until the last second to add the apple cider vinegar, your buns will rise more in the oven.)
- Transfer the batter to your ring moulds and place in the oven for approximately 30-35 minutes.
- Allow to cool at least 30 minutes before removing from ring moulds. If they stick, use a sharp knife to release the bun from the ring mould, by gently running it around the circumference.
- Slice buns in half, horizontally, before dressing with your favourite toppings. Enjoy!