Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!