Recipe adapted ever so slightly from Grain-Free Baked Goods and Desserts by Kelly Brozyna of The Spunky Coconut. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy-Free, Refined Sugar-Free and optionally Vegan. Photos by Alisa Fleming, author of Go Dairy Free.

Just guessing here, but I think Kelly calls them Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake. These are surprisingly scrumptious! They are on repeat-request in our house, and we do eat gluten sometimes!

Red Rock Rolls 

Add to mixing bowl:

• 3 Tablespoons Ground Flax Seed OR 1.5 Tablespoons Ground Chia Seeds (you can buy meal or grind the seeds yourself—I use my coffee grinder)
• 3 Tablespoons Unsweetened Applesauce
• 2 Tablespoons Water
• 1 Tablespoon Apple Cider Vinegar
• 3/4 Teaspoon Xanthan Gum OR Guar Gum
• 1/4 Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)

Beat with electric mixer.

Add, preferably in this order:

• 1 Tablespoon Honey (can sub agave nectar for vegan)
• 1/4 Cup Coconut Oil, melted 
• 1 Teaspoon Onion Powder
• 1 Teaspoon Dried Oregano
• 1/2 Cup Coconut Flour
• 1/2 Cup Tapioca Flour / Starch
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)

Beat again until a mass begins to form.

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.)

Divide the ball in three (or four, we do four).

Roll each piece into a ball and flatten into the shape of a burger or veggie pattie that is about 1″ thick.

Bake at 350ºF on unbleached parchment paper for about 24 minutes.

Best if eaten while hot; do not refrigerate.

Makes 3 to 4 rolls

Only registered users can write comments.
Please login or register.

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved