Prep Time: 15 mins

Baking Time: 25 mins

Creates: 4 buns

Ingredients:

• 1 ½ cup raw cashews
• 3 free-range eggs
• ¼ tsp organic apple cider vinegar
• ¼ cup unsweetened almond milk
• ¼ cup palm shortening or ghee, softened
• 1/3 cup coconut flour
• 1/3 blanched almond flour
• 1 tsp Himalayan sea salt
• 1 tsp baking soda
• 1 free-range egg yolk
• 2 tsp coconut milk
• 1 tsp sesame seeds

Directions:

1. Preheat oven to 325°
2. Place cashews in a food processor and process for 10 seconds until ground into coarse flour.
3. Add free-range eggs, apple cider vinegar, milk, and shortening. Process for about 30 seconds or until very smooth.
4. Add the flour, salt, and baking soda. Process again until a smooth and a sticky dough forms.
5. Using wet hands, shape dough into 4 buns. Rewet hands in order to keep the dough from sticking so you can get a smooth surface.
6. Place egg yolk and coconut milk in a small bowl and whisk. Brush dough tops with the egg wash and sprinkle with sesame seeds.
7. Place buns on baking sheet lined with parchment paper, place in oven, bake 25 mins.