Ingredients; Serving 10-12
- ½ cup blanched almond flour
- 1 tbsp. coconut flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 large free range eggs
- 2 egg whites
- 1 cup creamy almond butter
- 1 tbsp. coconut sugar
- 1 tbsp. purified water
- 1 tbsp. apple cider vinegar
- 1 tsp. caraway seeds
- 1 tsp. rosemary
- 10 kalmata olives (optional)
- Poppy seeds or sesame seeds for topping
- Baking cups 12
Preparation: Preheat oven 315 degrees. Grease or use baking cups in a muffin tin.
In bowl, combine the almond four, coconut flour, baking soda, and salt; set aside.
In a large mixing bowl, add the almond butter, eggs, eggs whites, and coconut sugar. Using an electric mixer, blend or use a hand mixer blend together until smooth and creamy.
Add the water to the nut mixture and mix well until blended.
Add the dry ingredients to the wet mixture until batter is smooth and creamy, making sure to scrape down the bowl as needed.
Mix the apple cider vinegar, and then evenly divide batter among the muffin cups, making sure to fill each cup half way. If you want a savory variety you can divide the batter into two bowls and add rosemary and kalamata olives to one and mix in the caraways seeds in the other. Top with poppy seeds or sesame seeds.
Bake for approximately 15-18 minutes. Until golden brown and a toothpick inserted comes out clean.
Allow the rolls to rest onto the counter for about 5 minutes. If you are not using baking cups, run a knife along the edges and invert onto a cutting board and serve warm with your favorite topping. I love just a nice dollop of grass fed butter or a nice goat cheese spread.
Rolls can be refrigerated for 5-7 days in an airtight container, or keep frozen for 2-3 months. To warm, thaw first then place in a 200 degrees oven for 3-5 minutes or you can put under broiler to toast.