I made my popular Gluten-Free Grain-Free Focaccia Bread recipe again tonight as slider buns. I used my whoopie pie pan to make them. The batter made exactly 16 little pieces, so you will get eight 2-pc buns out of this batter. These are not suitable until Atkins Phase 2 OWL because of the almond flour. They are not suitable for Primal-Paleo.Paired with leftover meatloaf or small meat patties , these make a delightful lunch. In addition, they are good eaten at room temperature, so they make a marvelous picnic option, school lunch option or tail-gate treats for football season.
2 T. lukewarm water
1 tsp. dry yeast (only for flavor)
3 T. cream cheese, softened
2 eggs beaten
1 tsp. cider vinegar
1 T. cream
½ c. almond flour
¼ c. flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
1½ c. Monterey Jack Cheese (or mozarella, or a mixture of the two)
Note: If you’re NOT gluten-free, I highly recommend adding 1 T. oat fiber for a more “flour-y” flavor
DIRECTIONS: Lightly oil a whoopie pie pan and set aside. Preheat oven to 350º. Soften cream cheese in a medium glass bowl in the microwave on defrost. In a little dish, dissolve the yeast in the warm water. When the cream cheese is soft, add the beaten eggs and almond flour. Beat with a spoon until smooth. Add dissolved yeast, cream and cider vinegar. Stir to blend. Fold in the cheese.
Measure all dry ingredients on top of the wet ingredients. Stir and fold the batter with a rubber spatula until it is smooth and well-blended. Using a 2-Tbsp. measuring cup, Scoop a scant (not quite 2 T. batter) into each slot of the pan. Slots will be nearly filled up. I had exactly enough batter to make sixteen 2½” wide pieces. With only 1 pan that has 12 slots, I had to bake these in two batches. Pop the pan into preheated 350º oven for about 15-16 minutes or until dry to the touch in the center. Do not over brown these or they get really dry. Place 2 oz. leftover meatloaf or a small 2 oz. grilled burger patty between 2 buns for a slider that will really please. The buns are so filling probably 1 of these sliders will satisfy most adults.
NUTRITIONAL INFO: Makes 16 pieces or eight 2-pc. slider buns. Each 2-pc bun contains, (not including meat filling):
15.6 g fat
6.65 g carbs, 5.07 g fiber, 1.58 g NET CARBS
11.7 g protein
291 mg sodium
82 mg potassium
1.0% RDA Vitamin B12, 8.3% calcium, 6.9% copper, 12.3% iron, 17.5% phosphorous, 9.5% riboflavin, 9.3% selenium