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Paleo Biscuit-Rolls


  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

A fluffy roll with a slight biscuit-y taste that’s simple and pairs with any meal as a bread substitute


Ingredients

Scale
  • 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

Instructions

  1. Pre-heat oven to 350 degrees and line a muffin tin with muffin cups.
  2. Add all ingredients into a high speed blender, in the order listed.
  3. Blend until smooth (about 45 seconds).
  4. Pour batter into muffin cups and fill 2/3 -3/4 full.
  5. 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!

Notes

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

Nutrition

  • Serving Size: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0