![]() Prep time: 10 mins Cooking time: 30 -40 mins Serves: Makes about 25 dough balls. Ingredients 270g Coconut flour 270g Tapioca flour 2 teaspoons of salt 2-3 teaspoons garlic powder (depends on preference) 2-3 teaspoons dried rosemary (depends on preference 230ml olive oil 230ml warm water 2 eggs beaten (keep a little separate for topping the dough balls). Directions Pre heat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with butter. Mix the coconut flour, tapioca flour, salt, garlic powder and rosemary together thoroughly in a large bowl before adding the olive oil and warm water and stirring together. Now add the beaten egg and mix together thoroughly to form a paste. If the mixture is too thin you may need to add some more coconut flour. Add a heaped tbsp and mix again to ensure the mixture is more doughy. Add more if you need. Sprinkle a little tapioca flour onto your hands before grabbing a handful of the mixture and rolling into a small ball shape. Make them a little smaller than a golf ball. Place each one on the baking tray before using a pastry brush to coat the tops of the buns with the remaining beaten egg. Place in the oven to cook for 30-40 minutes (ovens vary). Leave to stand a little but these are best served warm. They should have a bit of crunch to the outside and soft in the middle
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