Paleo Vegetable Bun
Delight in the wholesome goodness of Paleo Vegetable Buns—an irresistible blend of nutrient-packed ingredients and allergen-friendly flours, perfect for those following a paleo lifestyle. These grain-free buns are crafted with almond, tapioca, and coconut flours, paired with fresh grated zucchini and carrot for a boost of flavor and texture. With a light yet satisfying dough made moist by eggs, coconut oil, and apple cider vinegar, these buns are baked to golden perfection in just 20 minutes. Their versatility shines as they can be enjoyed with soups, stuffed with veggies, or savored on their own as a wholesome snack. Optional sesame or poppy seed toppings add a delightful crunch to these delicious, paleo-friendly buns. Ready in under 40 minutes and packed with clean, natural ingredients, this recipe is your go-to for healthy and flavorful bread alternatives!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Tapioca flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder (grain-free)
- 0.25 teaspoons Salt
- 3 units Eggs (large)
- 2 tablespoons Coconut oil (melted)
- 1 teaspoon Apple cider vinegar
- 0.5 cups Zucchini (grated and squeezed dry)
- 0.5 cups Carrot (grated and squeezed dry)
- 1 tablespoons Sprinkle of sesame seeds or poppy seeds (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, and salt. Whisk together until well mixed.
In a separate medium-sized bowl, whisk the eggs until frothy. Then add the melted coconut oil and apple cider vinegar, stirring until well combined.
Slowly pour the wet ingredients into the dry ingredients, mixing as you go to form a dough. The dough should be moist but firm and slightly sticky.
Fold the grated zucchini and carrot into the dough until evenly distributed.
Divide the dough into 6 equal portions and shape each into a bun. Place the buns on the prepared baking sheet, leaving space between each.
Optional: Sprinkle the tops with sesame or poppy seeds for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown and firm to the touch.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve the buns warm or at room temperature. These buns are great for holding veggies, as a side for soups, or just as a standalone snack.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 18.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 490 mg | 38% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
