Paleo Hamburger Bun - Tahini Bread (keto, low carb, nut free

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Pastured egg

• Condiments

  • 1 tsp Lemon juice
  • 5 tbsp Tahini paste

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 pinch Sea salt

Found on forestandfauna.com

Description

Ingredients

• 5 Tablespoons tahini paste (finely ground sesame butter)
• 1 pastured egg
• 1 teaspoon lemon juice (or use vinegar)
• ½ teaspoon baking soda
• pinch sea salt
• optional: 1 Tablespoon sweetener (honey, apple butter, or a sugar substitute of your choice)* Note if you omit the 1 Tablespoon of sweetener, or use a granulated sweetener, you may need to add in ½ to 1 Tablespoon of water, to make the batter thin enough to spread into rounds before baking.

Directions

• Set oven to 350*F.
• Mix ingredients together in a bowl really well. I mix it by hand, with a spatula, and it takes about 2 minutes to really get the tahini, egg and all ingredients blended into a smooth batter. (You can add 1 to 2 teaspoons water if needed to thin out batter, depending on the thickness of your tahini paste.)
• Line a baking sheet with parchment paper or silicone mat.
• Spoon the batter onto the baking sheet to form 4 to 6 round pancake-like circles of batter. Try to make the circles about 4 inches wide.
• Bake at 350*F for between 10 to 14 minutes, until lightly golden brown. (Nutritional info below)