This is a variation of a Paleo recipe I read today: (
http://wheatfreeandglutenfreebreadrecipe.blogspot.com/)
These rolls can be seen here:
http://buttoni.wordpress.com/2011/0...n-dinner-rolls/
These little rolls are a variation of a Paleo Flax Bread recipe. They came out quite light and tasty. Would be very nice for serving as a hot dinner roll with butter. These are not suitable until you get to OWL nuts and seeds level. This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.
INGREDIENTS:
2 T. coconut flour
2/3 c. almond flour
1 c. + 2 T. flax meal
¼ tsp. salt
2½ tsp. baking powder
4 eggs, beaten
¾-1 c. water
4 T. olive oil
DIRECTIONS: Preheat oven to 350º. Grease loaf pan or muffin pan with some olive oil. Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl. Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff. 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! Spoon into muffin cups nearly full, as these don’t rise too much. Pop into 350º oven for about 20 minutes (30 minutes for a single loaf of bread). Cool slightly before attempting to slice the loaf. Serve rolls at once with butter.
NUTRITIONAL INFO: Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:
154 calories
12.8 g fat
5.83 g carbs, 4.43 g fiber, 1.4 g NET CARBS
5.71 g protein
83 mg sodium
14% RDA phosphorous, 14% selenium, 13% magnesium, 17% copper, 17% thiamin, 15% iron and 109 mg. potassium