Onion Sage Low Carb Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large Egg, fresh, whole, raw 30 gram(s) Avocado Oil (14g = 1 Tbsp) 280 grams Water, tap 160 grams Almonds 20 gram(s) Psyllium Husk 40 grams Flaxseed 0.25 tsp Salt 2 tsp Baking Powder 10 grams Onions, dehydrated flakes 1 tsp Sage, ground
Bring all ingredients (especially eggs and water) to room temperature.
Use 6g of the avocado oil to heavily grease 8 x 1-1/2 cup round pyrex baking dishes (about 3" diameter) or ramekins (or jumbo muffin tins, or jumbo muffin-top tins) and line bottoms with parchment paper.
Preheat oven to 350 degrees F.
Grind almonds in to flour using mill or blender (or purchase almond flour), along with flaxseed (or purchase flaxseed meal). Whisk together all dry ingredients: almond flour, flaxseed meal, psyllium husk, salt, baking powder, dehydrated onions, and ground sage.
Beat eggs until frothy and light, then beat in remaining 24g of avocado oil and water. Pour in to dry ingredients and whisk together. Allow to stand for 10 minutes for flaxseed and psyllium husk to start to gel.
Spoon 93g of mixture in to each prepared baking dish / ramekin / muffin tin.
Bake at 350 degrees for 28-32 minutes, until centres are springy to the touch and edges are coming away from the sides. Allow to cool in containers for 5 minutes before turning out on to racks to cool completely (these might stick, so be gentle in taking them out).
Store in the refrigerator for up to 3 days, or slice and wrap individually to freeze for up to 3 months.
Serving Size: 8 x 93g
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.
Use 6g of the avocado oil to heavily grease 8 x 1-1/2 cup round pyrex baking dishes (about 3" diameter) or ramekins (or jumbo muffin tins, or jumbo muffin-top tins) and line bottoms with parchment paper.
Preheat oven to 350 degrees F.
Grind almonds in to flour using mill or blender (or purchase almond flour), along with flaxseed (or purchase flaxseed meal). Whisk together all dry ingredients: almond flour, flaxseed meal, psyllium husk, salt, baking powder, dehydrated onions, and ground sage.
Beat eggs until frothy and light, then beat in remaining 24g of avocado oil and water. Pour in to dry ingredients and whisk together. Allow to stand for 10 minutes for flaxseed and psyllium husk to start to gel.
Spoon 93g of mixture in to each prepared baking dish / ramekin / muffin tin.
Bake at 350 degrees for 28-32 minutes, until centres are springy to the touch and edges are coming away from the sides. Allow to cool in containers for 5 minutes before turning out on to racks to cool completely (these might stick, so be gentle in taking them out).
Store in the refrigerator for up to 3 days, or slice and wrap individually to freeze for up to 3 months.
Serving Size: 8 x 93g
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 17.7 g
- Cholesterol: 93.0 mg
- Sodium: 234.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 6.0 g
- Protein: 8.5 g
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