This recipe for Savory Scallion Carrot Sandwich & Burger Buns make a delicious wrap, bread or bun to pile on all the good stuff you like to eat. I try to incorporate grass fed gelatin into the things I eat for the healing properties to the gut as well as having fabulous hair, skin and nails and nourishing my joints and cartilage. Who doesn’t want that? This recipe has easy to digest ingredients, and the scallions remind me of the Chinese Green Onion Pancakes I used to love at dim sum restaurants. I used these in the previous recipe for Roasted Red Pepper Sauce. I loaded the pancake with lamb and drizzled it with Roasted Red Pepper Sauce…..Delish!
Preheat Oven 375 degrees.
- 2 Tablespoons Grass Fed Gelatin
- 3 Tablespoons Water
- 3 Tablespoons Coconut Flour
- 2 Cups Steamed Carrots, Mashed (or substitute butternut or pumpkin)
- 2 Scallions, green parts only for Low FodMap, thinly sliced
- 4 Eggs
- 1/4 Cup of Olive Oil, Coconut Oil or Ghee
- 1/2 teaspoon Himalayan Pink Sea Salt
- 1/4 teaspoon Baking Soda
Set out three baking sheets covered with parchment. In a food processor combine all of the ingredients except the scallions until fully incorporated. add sliced scallions and pulse a couple of times until incorporated. Using a muffin sized scoop, scoop 15 scoops onto the baking sheets, 5 per pan. With the back of a spoon using a circular motion smooth out the batter until a little less than a half inch thick. Bake in the oven for about twenty minutes until starting to brown on the edges.
Enjoy warm or refrigerate to enjoy as you want them!