About 2 years ago I discovered Otto’s Cassava Flour and made some pretty cool things like my paleo AND vegan Cookie Crisp Cereal but never got into much after that. Then in late 2017 I was reminded of the stuff and started experimenting with it again and made some gluten, grain, and refined sugar free brownies and Paleo Eggnog Porridge on my Instagram….but I wanted to test my limits and make a bread out of the stuff!
After all this flour is 100%
• Grain Free
• Gluten Free
• Nut Free
• Seed Free
…not to mention it’s non-GMO and kosher certified.
I intended them to be burger buns, but they kind came out like rolls instead! Haha All good because I still think they’d work great as both!
And if you know me by now, you know that adding Vital Proteins Collagen Peptides to everything for GUT HEALTH is like brushing my teeth…it just come naturally. You really can add it to anything and it doesn’t affect the taste and texture, all while adding tons of protein and collagen for your hair, nails, skin, and gut health!
Eating healthy doesn’t have to be boring, tasteless, and limited. So cheers to new recipes, new solutions, and having fun in the kitchen!
1/2 cup unsweetened apple sauce (or plain greek yogurt for a lower sugar content, but it wont’ be paleo)
3/4 cup Otto’s Natural Cassava Flour
3 Tbsp finely ground psyllium husk (I ground my own in a blender from coarse psyllium husk)
1 scoop Vital Proteins Collagen Peptides (optional – will still work without)
1 tsp baking soda
Trader Joe’s Everything But The Bagel Seasoning
1. Blend first 2 bun ingredients in a blender, then add dry ingredients and blend again until a smooth batter forms.
2. Separate into 4 equal parts and form into balls.
3. Place balls on a lined baking sheet and cover with egg wash then sprinkle with seasoning blend (omit for a seed free version).
4. Bake at 350 degrees F for about 25 – 30 minutes.
Store in the fridge AFTER cooling if not using right away for up to 3 days. You can also make a large batch and freeze them.