Low Carb Rosemary Onion Dinner Rolls

http://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/
Photo by Aubrey F.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Ingredients

  • 2

    T. coconut flour

  • 2/3

    c. almond flour

  • 1

    c. + 2 T. flax meal

  • 1/4

    tsp. salt

  • 2 1/2

    tsp. baking powder

  • 1

    tsp. onion powder

  • 1 1/2

    tsp. crushed dried rosemary (or 1 1/2 T. fresh, chopped fine)

  • 4

    eggs, beaten

  • 3/4-1

    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. I used a square muffin pan making these. You want it fairly thick! Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells. Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top. Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan. 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

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