Ingredients
- 1/2 cup blanched almond flour
- 3/4 cup + 2 Tbsp tapioca flour
- 5 Tbsp coconut flour divided 3 Tbsp + 2
- 1 tsp garlic powder
- 1 tsp dried chives
- 3/4 tsp Italian seasoning
- 3/4 tsp sea salt
- 1 tsp baking powder **See note for making paleo corn free baking powder, if desired
- 1/2 tsp baking soda
- 1/3 cup melted grass fed butter coconut oil, ghee, or light flavored olive oil
- 1/3 cup warm water not hot
- 1 Tbsp Nature’s Intent Organic Apple Cider Vinegar
- 1 egg room temp
Instructions
-
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
-
Combine dry ingredients in large bowl with just 3 Tbsp coconut flour. Combine butter or oil, water, and vinegar in a measuring cup, then stir the wet mixture into the dry with a wooden spoon.
-
Once a dough forms, stir in the whisked egg. Then, stir in the last two Tbsp of coconut flour one by one, allowing the dough to sit after each Tbsp.
-
If the dough is still a bit sticky after allowing it to sit for a minute (mine was) wet your hands very lightly with a warm water, then carefully shape dough into 7 balls and place on prepared baking sheet. Lightly brush each roll with melted coconut oil or butter (or whatever you used)
-
Bake in the preheated oven on parchment lined baking sheet for 25 minutes or until beginning to turn golden brown. Serve warm and enjoy!
Recipe Notes
*The recipe can be doubled to serve a larger crowd, simply bake on two baking sheets.
**To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture
Nutrition
Calories: 200kcal
Carbohydrates: 16g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 46mg
Sodium: 436mg
Potassium: 34mg
Fiber: 2g
Vitamin A: 785IU
Vitamin C: 4.6mg
Calcium: 32mg
Iron: 0.9mg