Savory Veggie Herb Buns

Ingredients

• 1 cup (120 g) almond flour
• 1/2 cup (60 g) coconut flour
• 1 tsp (4 g) sodium-free baking powder
• 1/4 tsp (1.5 g) sea salt
• 2 large eggs
• 1/4 cup (60 ml) unsweetened almond milk
• 2 tbsp (30 ml) olive oil, plus a little for brushing
• 1/4 cup (40 g) bell pepper, finely chopped
• 1/4 cup (30 g) grated carrot
• 2 tbsp (20 g) chopped olives
• 2 tbsp each fresh dill and parsley, chopped
• 4 oz (115 g) cooked chicken breast, finely chopped

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Method

1. Preheat oven to 350°F (175°C). Line an 11 × 17-inch (28 × 43 cm) sheet pan with parchment paper.
2. Mix the almond flour, coconut flour, baking powder, and salt.
3. Whisk in the eggs, almond milk, and oil, then fold in the pepper, carrot, olives, herbs, and chicken. Rest for 5 minutes - the coconut flour firms the dough.
4. Shape into 8 small buns, place on the sheet pan, and brush lightly with oil.
5. Bake for 20–25 minutes, until golden. Cool for 10 minutes on the sheet pan.