Prep: 15 min Cook: 25 min Total: 40 min Servings: 7
Ingredients
1/2 cup blanched almond flour
3/4 cup + 2 Tbsp tapioca flour
5 Tbsp coconut flour divided 3 Tbsp + 2
1 tsp garlic powder
1 tsp dried chives
3/4 tsp Italian seasoning
3/4 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/3 cup melted grass fed butter coconut oil, ghee, or light flavored olive oil
1/3 cup warm water not hot
1 Tbsp organic apple cider vinegar
1 egg room temp
Instructions
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
Combine dry ingredients in large bowl with just 3 Tbsp coconut flour. Combine butter or oil, water, and vinegar in a measuring cup, then stir the wet mixture into the dry with a wooden spoon.
Once a dough forms, stir in the whisked egg. Then, stir in the last two Tbsp of coconut flour one by one, allowing the dough to sit after each Tbsp.
If the dough is still a bit sticky after allowing it to sit for a minute (mine was) wet your hands very lightly with a warm water, then carefully shape dough into 7 balls and place on prepared baking sheet. Lightly brush each roll with melted coconut oil or butter (or whatever you used)
Bake in the preheated oven on parchment lined baking sheet for 25 minutes or until beginning to turn golden brown. Serve warm and enjoy!
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