19 August, 2018
Onion-Rosemary Rolls
Onion-Rosemary Rolls
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 loaf
Ingredients
- 2 Tsp coconut flour
- 2/3 cup almond flour
- 1 cup + 2 Tsp flax meal
- 1/4 tsp. salt
- 2 1/2 tsp baking powder
- 1 tsp. onion powder
- 1 1/2 tsp crushed dried rosemary
- 4 eggs beaten
- 3/4 to 1 cup water
- 4 Tsp olive oil
Instructions
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Preheat oven to 350º.
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Grease loaf pan or muffin pan with some olive oil.
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Beat the eggs, olive oil and 1/2 cup of the water in a large mixing bowl.
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Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff.
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Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans. You want it fairly thick!
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Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.
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Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.
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Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan.
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