You might like dinner rolls, but I bet you don’t like your gut rolls. Here is a great alternative to those traditional dinner rolls.
By: Dr. Libby Darnell
| Prep Time | 10 Minutes |
| Cook Time | 9-12 Minutes |
| Servings |
People
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Ingredients
- 1 cup arrowroot starch
- 1/4 cup organic coconut flour
- 1/2 tsp sea salt
- 1/2 cup organic full fat plain yogurt or full fat coconut milk
- 1/4 cup coconut oil, plus 1 tbsp, divided
- 1 organic free range egg
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- extra-virgin olive oil and sea salt for garnish
Ingredients
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Instructions
- Preheat your oven to 450 degrees.
- Place a large cast iron skillet in the oven with 1 tablespoon of coconut oil.
- In a food processor put in arrowroot, coconut flour, salt, yogurt or coconut milk and egg. Pulse together.
- Melt the coconut oil in a saucepan and pour into the mixture in the food processor.
- Put the processor on low until everything has come been combined.
- Take the cast iron skillet out of the oven, swirl the oil around, and pour the coconut flour mixture into the skillet.
- Using a spatula spread the mixture evenly around the pan.
- Sprinkle on rosemary and garlic powder.
- Bake for 9-12 minutes or until it has reached the crispy texture you want.
- Garnish it with olive oil and extra sea salt.
Recipe Notes
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