• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ditch the Wheat

  • Home
  • Blog
  • Cookbooks
    • Ditch the Wheat
    • Indulge
    • The Grain-Free Snacker
  • Energy Healing
  • Meal Plans
  • Follow
    • Pinterest
    • Facebook
    • Twitter
    • Instagram
  • About
  • Disclosure
  • Privacy Policy
You are here: Home / Recipes / Baking / Mini Paleo Buffalo Chicken Sandwiches

Mini Paleo Buffalo Chicken Sandwiches

January 26 by Carol Lovett

This post contains affiliate links including Amazon affiliate links.

Mini Paleo Buffalo Chicken Sandwiches

I’m finally starting to make seasonal recipes.  I had to check on Facebook to see if it was still Football season so I could give you a paleo Superbowl Sunday snack or meal.  I have a confession to make….I don’t watch football…or sports so I never know when these things are happening.  All I know is, Monday is Bachelor night, Wednesday is Downton Abbey night and Sunday evening is Dexter night.  You have to remind me on Facebook that it is Superbowl season and you would like some paleo superbowl snacks.  Don’t worry about Valentine’s Day, I have that covered.  I’m working on shhhhh paleo cake pops!

I made mini paleo hamburger buns inspired by one of the desserts in my cookbook.  Two tries at recipe development and I was happy.  I haven’t eaten anything with a bun in a long time so it was weird for me.  Weird but nice to feel trendy and normal again.  I hope you like mini paleo hamburger buns and use it in this recipe for mini paleo buffalo chicken sandwiches.  I made the mini paleo hamburger buns plain but I would love to hear your results if you decide to flavour it: onion, garlic, poppyseed etc…

Mini Paleo Hamburger Buns

MINI PALEO HAMBURGER BUNS

Yield: Makes 14 mini buns.

Ingredients

  • 3 large eggs
  • 1 cup almond butter or cashew butter, (250 mL)
  • 1/4 cup extra virgin coconut oil (60 mL)
  • 1 tsp cream of tartar, (5 mL)
  • ½ tsp baking soda, (2 mL)
  • 1/8 tsp salt (0.5 mL)
  • Sesame seeds for decoration
  • 1 egg white to brush on the buns

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix together the eggs and cream of tartar. Mix until whipped and frothy.
  3. Add the almond butter, coconut oil. Lastly add baking soda and salt and mix until smooth.
  4. Spoon the batter onto the sheet so it makes individual mini buns, 1-1.5” wide.
  5. Brush egg whites on each bun. Sprinkle sesame seeds on the buns.
  6. Bake for 12 minutes or until a tooth pick can be inserted and come out clean.

Notes

Use the leftover egg yolk from brushing the buns with egg whites to make homemade aioli for the mini sandwiches

*Since the bun is made from almond butter it does have a slight almond taste. It is light but not as light as a “regular” bun. The batter is very heavy but will rise when baked. The bun does crumble slightly more than a “regular” bun. I suggest using the same day and freezing any extra buns. Baked goods made with almond butter dry out fast.

 

Mini Paleo Buffalo Chicken Sandwiches

Use the leftover egg yolk from brushing the buns with egg whites to make this homemade aioli recipe for the mini sandwiches.

 

MINI PALEO BUFFALO CHICKEN SANDWICHES

Yield: 4 sandwiches

Ingredients

  • 1 chicken breast, cut into small pieces
  • 2 slices of bacon
  • ¼ onion, sliced thinly
  • ¼ red and green peppers, sliced thinly
  • Frank’s Red Hot sauce
  • Salt & pepper

Instructions

  1. Place all the ingredients in a heated pan, (medium heat). Drizzle Frank’s Red Hot Sauce all over the raw ingredients. Drizzle a little for a light spicy flavour, drizzle a lot for an intense flavour. Sprinkle salt and pepper over all the ingredients.
  2. Cook until the chicken is no long pink inside.
  3. Enough for 4 mini sandwiches. Serve with lettuce, tomato, mayonnaise/aioli and any other favourite toppings. Use the leftover egg yolk from brushing the buns with egg whites to make homemade aioli for the mini sandwiches.

Yield: 4 sandwiches

Mini Paleo Buffalo Chicken Sandwiches

Mini Paleo Buffalo Chicken Sandwiches

Ingredients

  • 1 chicken breast, cut into small pieces
  • 2 slices of bacon
  • ¼ onion, sliced thinly
  • ¼ red and green peppers, sliced thinly
  • Frank's Red Hot Sauce
  • Salt & Pepper

Instructions

  1. Place all the ingredients in a heated pan, (medium heat). Drizzle Frank's Red Hot Sauce all over the raw ingredients. Drizzle a little for a light spicy flavour, drizzle a lot for an intense flavour. Sprinkle salt and pepper over all the ingredients.
  2. Cook until the chicken is no long pink inside.
  3. Enough for 4 mini sandwiches. Serve with lettuce, tomato, mayonnaise/aioli and any other favourite toppings. Use the leftover egg yolk from brushing the buns with egg whites to make homemade aioli for the mini sandwiches.
© Carol Lovett
Yield: Makes 14 mini buns.

Mini Paleo Hamburger Buns

Mini Paleo Buffalo Chicken Sandwiches

Ingredients

  • 3 large eggs
  • 1 cup almond butter or cashew butter, (250 mL)
  • 1/4 cup extra virgin coconut oil raw, (60 mL)
  • 1 tsp cream of tartar, (5 mL)
  • ½ tsp baking soda, (2 mL)
  • 1/8 tsp salt, (0.5 mL)
  • Sesame seeds for decoration
  • 1 egg white to brush on the buns

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix together the eggs and cream of tartar. Mix until whipped and frothy.
  3. Add the almond butter, coconut oil. Lastly add baking soda and salt and mix until smooth.
  4. Spoon the batter onto the sheet so it makes individual mini buns, 1-1.5” wide.
  5. Brush egg whites on each bun. Sprinkle sesame seeds on the buns.
  6. Bake for 12 minutes or until a tooth pick can be inserted and come out clean.

Notes

Use the leftover egg yolk from brushing the buns with egg whites to make homemade aioli for the mini sandwiches

*Since the bun is made from almond butter it does have a slight almond taste. It is light but not as light as a "regular" bun. The batter is very heavy but will rise when baked. The bun does crumble slightly more than a "regular" bun. I suggest using the same day and freezing any extra buns. Baked goods made with almond butter dry out fast.

© Carol Lovett
If you love snacks like this I have two cookbooks you really need to check out asap!  Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.

Related posts:

No Knead Raw Sauerkraut Method
Pan-Fried Resistant Starch Potatoes with Paprika and Onions
Spiced Chocolate Panna Cotta with Strawberry Coulis
  • Facebook
  • Twitter

Filed Under: Baking, Chicken, Dinner, Gluten-Free, Grain-Free, Ketogenic, Low Carb, Paleo, Recipes, Snack Tagged With: appetizer, Super Bowl

About Carol Lovett

Carol Lovett is a Canadian, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and cater to other food sensitivities. She is the bestselling author of Ditch the Wheat.

Previous Post: « Coconut Curry Mussels
Next Post: Valentine’s Day Paleo Cake Pops »

Primary Sidebar

Popular Posts

  • Coconut Flour Pancakes 570.8k views
  • Cinnamon Bun Fat Bomb Bars 428.1k views
  • 1-Minute Flourless Chocolate Mug Cake 311.8k views
  • 25+ Dairy-Free Ketogenic Recipes 307.7k views
  • Meat Bagels 303k views

Categories

Copyright © 2020 Ditch the Wheat on the Foodie Pro Theme

  • About
  • Disclosure
  • Privacy Policy