OK, these buns are not for everyone. They taste great- no one has said they aren’t delicious- but… they turn green inside. I mean super bright green. If you think that is fun; well then you are in luck! If you can’t stand the thought of eating green bread, you can replace the Sunbutter with cashew butter or another nut butter. The thing is, they really taste the best with the Sunbutter. If you make them and eat them all within an hour, then you will most likely avoid the green issue altogether.
I embraced the green and made an Oscar the Grouch sandwich by turning the bun “inside-out”. This is the true color of the buns after a few hours. His face is made with radishes and nori paper. The other side is a trash “salad” including; broken homemade gummy legos, a homemade gummy fish bone, already bitten cheese, and so forth.
(Before turning green.)
Also you can bake this in a mini loaf if you want some tiny bread. (Just add a bit of baking time.)
Grain-Free Mini Buns Recipe
1 cup mashed Hannah Yam (other sweet potatoes may work but I like the Hannah Yams best, also potatoes will most likely be good for this)
2 tablespoons Sunbutter (unsweetened)
1/4 cup egg white protein powder (I do not recommend substituting with other protein powders)
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
Seeds (optional; I like poppy seeds the best)
Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper. Mix all of the ingredients together (adding one at a time). Spoon the mixture onto the baking sheet into 8-10 even “piles” that will form the buns.
Sprinkle the tops with poppy seed, sesame seeds, salt, or whatever else you like on top of your buns.
Bake in the oven for 30-40 minutes until they are golden on the bottom and feel springy to the touch. If you feel uncertain about the doneness, ere on the side of overcooked. (Avoid opening the oven for the first 20 minutes while the buns are rising.)
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