Low-Carb Sandwich Thins (Grain- & Gluten-Free)

I split these in half to use as “buns” or sandwich thins. For an easy veggie boost, add a few chopped broccoli florets, bell peppers and/or spinach leaves to each muffin cup prior to filling with batter, and then bake as directed.


  • 4 large eggs
  • 4 large egg whites (1/2 cup liquid egg whites)
  • 1/2 cup ground flaxseed
  • 1/2 cup chickpea flour
  • 1/2 cup nutritional yeast
  • 1/2 cup unsweetened almond milk
  • 3 Tbs tomato paste
  • 1 tsp Italian seasoning
  • 2 tsp baking powder


  1. Preheat oven to 375 F. Line a 12-cup muffin pan with parchment paper liners.
  2. In a blender or food processor, blend all ingredients until smooth. Divide batter among muffin cups.
  3. Bake 20-25 minutes or until lightly golden and a toothpick inserted into the centre comes out clean. Refrigerate.

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