Without fail every time it’s burger or hot dog night around here, I want a bun. When you grow up with gluten, it’s hard to give up. In rare, weak moments, I will give in to my gluten craving and eat something like a hot dog bun. That’s what happened last night. I had a hot dog bun and was in so much pain later in the night, I had to do something.
I had been working on a a paleo roll recipe and today it was time to perfect it and freeze a bunch so I could always have a gluten-free mini bread on hand (we still keep regular hot dog and hamburger buns in the house for The Dad and guests).
Paleo bread and baking in general can be tricky. Things can taste good, but not satisfy a craving, or they can look good, but end up dense and not right. These rolls satisfy any bread need (though due to shape, you will need to cut the roll and your hot dog to have a less awkward hot dog roll statue) and are the perfect biscuit-roll for any occasion calling for a roll or biscuit.
I don’t know what the best part is about these rolls-the flavor, texture or ease of making. They taste like cross between a biscuit and a roll, hence the name. The texture is like a fluffy muffin. And if you haven’t discovered prepping in a blender, let me quickly tell you why so many people love it.
You blend your ingredients, pour them into a cooking/baking apparatus, then blend soap and water in the blender for clean up. No scrubbing or piles of bowls everywhere.
I see a lot of biscuits and gravy in our future with these. Stay tuned while I perfect a simple gravy that can be made while these bake.
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A fluffy roll with a slight biscuit-y taste that’s simple and pairs with any meal as a bread substitute
- 3 eggs
- 1/2 cup coconut milk
- 2 tablespoons water
- 3 tablespoons coconut oil
- 1/2 cup cashews
- 1.5 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1 teaspoon baking powder
- Pre-heat oven to 350 degrees and line a muffin tin with muffin cups.
- Add all ingredients into a high speed blender, in the order listed.
- Blend until smooth (about 45 seconds).
- Pour batter into muffin cups and fill 2/3 -3/4 full.
- Bake for 20-25 minutes until the tops are slightly golden and a toothpick comes out clean. Let cool for 10-15 minutes and enjoy!
You can substitute whatever you would like for the rosemary, if rosemary isn’t your thing. If using garlic powder, use 1/4 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish, Snack
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0