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An allergy-friendly, paleo dinner roll recipe for ALL to enjoy. This recipe is grain-free, gluten-free, egg-free and vegan-friendly.

Prep: 15 minsCook: 16 minsTotal: 31 mins
Servings: 8 rolls 1x

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, add the tapioca flour, almond flour, coconut flour, baking soda, baking powder and sea salt. Mix to combine.
  3. Mix in warm water and melted coconut oil OR ghee.
  4. Next add the flax egg and apple cider vinegar. Continue mixing until well combined or until a soft, slightly sticky dough ball is formed. Let the dough set for just a few minutes to allow coconut flour to absorb the moisture. This will make handling the dough much easier.
  5. Next, with hands, form dough into 8 small round or oval shaped dinner rolls and place on baking sheet.
  6. Brush the tops of each roll with melted ghee or coconut oil and sprinkle with seeds if desired.
  7. Bake for 13-16 minutes. Check rolls after 13 minutes. Over baking the rolls will dry them out- so watch them closely.
  8. Remove from oven and cool for 10-15 minutes before serving.

Notes

**To make flax egg. Combine 1 Tbsp. flax meal + 3 Tbsp. water and let set for 10 minutes.

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Nutrition Information

  • Serving Size: 1 roll
  • Calories: 130
  • Fat: 9 g
  • Sodium: 250 mg
  • Carbohydrate: 11 g
  • (Fiber: 2 g
  • Sugar: 0 g)
  • Protein: 1 g

Dietary

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