This recipe is on repeat at our house. Although not exactly the same as a gluten-filled roll, the texture of these are fabulous. These buns are prepared with cashews that have been soaked in salt water to increase their digestibility; so keep in mind some forethought is necessary when making this recipe. We enjoy them as burger buns, the base for a grain-free grilled cheese, and slathered with raw grassfed butter.
2 cups cashews, soaked and wet*
6 pastured eggs
1 cup raw spinach, packed
3/4 cup grassfed butter or ghee, melted
1 3/4 teaspoons unrefined salt, divided
15 drops liquid stevia or 1/8 teaspoon green stevia powder
1/2 teaspoon baking soda
3/4 cup flaxseed meal***
1/2 cup chia seeds
Preheat the oven to 325 degrees. Line a baking sheet with unbleached parchment paper.
Place eggs, spinach, cashews, butter, 3/4 teaspoon salt, stevia, and baking soda in a high-speed blender. Blend until smooth; about 45-60 seconds. Add flaxseeds and blend on low until well combined. Stir in the chia seeds to the mixture. I do this right in the blender jar, but you could use a separate bowl. Allow the batter to sit for 10-15 minutes to allow the seeds to absorb some moisture. Scoop the batter onto the baking sheet using a 1/3 cup measuring cup. Bake for 25-30 minutes, until buns are golden brown. A toothpick inserted should come out clean.
*In a glass bowl, cover the cashews by about two inches with clean, filtered water. Stir one teaspoon of unrefined salt until it is dissolved into the water. Leave this mixture sit at room temperature overnight or for 8 hours. Drain the cashews and rinse them well. These cashews are now soaked and wet and ready to use in this recipe. This soaking process makes the cashews much easier to digest because the phytic acid has been neutralized.
**I grind my own flaxseed meal, as the fatty acids in flaxseeds easily go rancid once ground and exposed to light and air. Simply whiz flaxseeds in a high-speed blender or clean coffee grinder for about 15 seconds.