These spicy rolls are perfect to serve with stews, chowders, and gumbos. You can make them even spicier by increasing the amount of cayenne or adding crushed red pepper flakes. To make round rolls, follow the instructions for the Silver Dollar Rolls variation, using the egg wash if you like.
- Yield: 8 Rolls
- 2 cups (8 oz / 227 g) almond flour
- 1 cup (4 oz / 113 g) golden flaxseed meal
- 2 tablespoons Splenda or Stevia Extract in the Raw, or 1 tablespoon New Roots Stevia Sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 1 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder or granulated garlic, or 1 teaspoon pressed or minced fresh garlic
- ½ teaspoon onion powder, or 1 tablespoon dried onion flakes, or ¼ cup (1.65 oz / 47 g) chopped fresh onion
- 3 eggs (5.25 oz / 149 g)
- ¼ cup (2 oz / 57 g) salted butter or margarine, melted
- Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.
- In a medium bowl, combine the almond flour, flaxseed meal, sweetener, baking powder, salt, xanthan gum, cayenne, parsley, garlic powder, and onion powder and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter.
- Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle.
- Bake the rolls for 15 minutes, then rotate and bake for about 15 more minutes, until golden brown and springy when pressed.
- Let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack and serve while still warm.