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
- 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!
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