O.K. this is not a beautiful photograph, but I wanted to share this recipe since Thanksgiving is two days away! We’ll be joining family and bringing dishes to share. Since we are unable to partake of the dinner rolls being served, I decided to come up with a recipe that we could enjoy. My guess is that these will be enjoyed by everyone, those who are gluten free and those who are still eating grains.
1 1/4 Cups Blanched Almond Flour
1/4 Cup + 1 Tablespoon Organic Psyllium Husk
1 heaping Tablespoon Raw Cacao or Unsweetened Cocoa Powder
2 1/4 teaspoons Baking Powder
2 teaspoons Italian Seasonings
1 teaspoon Sea Salt
1/4 teaspoon Organic Onion Powder
Freshly Ground Black Pepper (to taste)
3 Large Egg Whites (preferably from Pastured Eggs)
1/2 Cup Boiling Water
1/2 Cup Strong Hot Coffee
Caraway Seeds (optional)
1 Egg beaten for an egg wash (optional)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Mix all the dry ingredients in a medium sized bowl.
Add the egg whites and blend with an electric hand mixer.
Slowly add the hot coffee and boiling water until a sticky dough has formed.
Scoop approximately 2 tablespoons and roll with oiled or wet hands.
Place the roll on the lined baking sheet and continue the step above.
Brush the formed rolls with the optional egg wash and sprinkle with the optional caraway seeds and a dash of sea salt.
Bake for 45 minutes or until the rolls are firm and browned on the bottom.
This recipe made 12 small dinner rolls.