PALEO ROLLS
If you have been following a paleo diet for a while, you are probably used to not eating bread products very often, but if you are new to the lifestyle or you just HAVE to have a a roll, then these are a nice treat to have to help satisfy that craving every now and then. They also are nice for kids or family members who need some convincing when it comes to transitioning to a paleo lifestyle. These are a nice side dish to go with dinner, but also make great sandwich rolls.
The idea for this recipe came from a fellow paleo foodie and follower Marie Balston, who sent me her roll recipe and let me tweak and play with it. Thank you Marie! She was inspired by Irish Potato rolls, which typically use a russet style potato. This similar version requires that you use a half cup of a baked sweet potato or yam. The term sweet potato and yam are often used interchangeably, so for reference purposes I used the lighter colored/rounder variety (not the darker, orange variety). Either one will work, but the orange variety will change the color of the rolls slightly. And as a side note - Cracking on top of quick breads is normal, so don't be worried if yours crack!
The idea for this recipe came from a fellow paleo foodie and follower Marie Balston, who sent me her roll recipe and let me tweak and play with it. Thank you Marie! She was inspired by Irish Potato rolls, which typically use a russet style potato. This similar version requires that you use a half cup of a baked sweet potato or yam. The term sweet potato and yam are often used interchangeably, so for reference purposes I used the lighter colored/rounder variety (not the darker, orange variety). Either one will work, but the orange variety will change the color of the rolls slightly. And as a side note - Cracking on top of quick breads is normal, so don't be worried if yours crack!
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Paleo RollsPrep time: 10 mins Cook time: 14-17 mins (add 35 mins for potato)
Inactive: 10 mins Yield: 8 Rolls |
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Ingredients:
- 1/2 cup blanched almond flour
- 1 1/2 cups tapioca flour
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1/4 cup almond milk
- 1/4 cup olive oil
- 1 large egg
- 1/2 cup cooked yam or sweet potato (about half of 1 small potato)
- 1 Tbsp. ghee (optional)
Equipment:
- 2 medium sized mixing bowls
- Fork or whisk
- Hand mixer
- Wooden spoon
Directions:
1. If you already have a cooked sweet potato, skip to Step 2. If you have not already cooked your sweet potato, then let's get it cooked! Preheat your oven to 400F. Pierce the sweet potato several times with a fork. Place the sweet potato on a baking sheet lined with parchment paper or a baking mat and bake until tender all the way through, about 30-35 minutes. Cut open the top of the potato to let out the steam and set it aside to cool slightly before using.
2. Preheat the oven to 375F. Combine the almond flour, tapioca flour, baking powder and sea salt together in a medium sized mixing bowl. Use a fork or whisk to break apart any clumps and ensure it is well combined. Set aside.
3. Combine the almond milk, olive oil, egg and cooked potato in a medium sized bowl. Using a hand mixer, mix on low speed until the wet ingredients are well combined. Slowly add in the flour mixture, keeping the mixer on low speed. Scrape down the sides of the bowl with a wooden spoon if needed. Once you have added about half of the flour mixture, set the mixer aside and mix the dough with your hands until all of the flour is added. Knead dough for about 1 -2 minutes until it is well combined and no longer sticky. Cover the dough with a kitchen towel or plastic wrap and set aside for 10 minutes.
4. Roll the dough out into 8 equal-sized balls and place each on a baking sheet lined with parchment paper or a baking mat, making sure there is a couple inches between each ball. Place in the oven and bake for 15-18 minutes, or until the tops are a light golden brown. Remove the baking sheet from the oven, top each roll with a little bit of ghee (optional) and allow to cool for 15-20 minutes before serving.
Note: You can substitute arrowroot flour for the tapioca flour if that is all you have. Also, many people find that they can substitute sunflower seed flour for almond flour, so that may be a good option if you have nut allergies. I have not tried this recipe with coconut milk but I would assume it would alter the taste a bit, so use at your own risk!
- 1/2 cup blanched almond flour
- 1 1/2 cups tapioca flour
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1/4 cup almond milk
- 1/4 cup olive oil
- 1 large egg
- 1/2 cup cooked yam or sweet potato (about half of 1 small potato)
- 1 Tbsp. ghee (optional)
Equipment:
- 2 medium sized mixing bowls
- Fork or whisk
- Hand mixer
- Wooden spoon
Directions:
1. If you already have a cooked sweet potato, skip to Step 2. If you have not already cooked your sweet potato, then let's get it cooked! Preheat your oven to 400F. Pierce the sweet potato several times with a fork. Place the sweet potato on a baking sheet lined with parchment paper or a baking mat and bake until tender all the way through, about 30-35 minutes. Cut open the top of the potato to let out the steam and set it aside to cool slightly before using.
2. Preheat the oven to 375F. Combine the almond flour, tapioca flour, baking powder and sea salt together in a medium sized mixing bowl. Use a fork or whisk to break apart any clumps and ensure it is well combined. Set aside.
3. Combine the almond milk, olive oil, egg and cooked potato in a medium sized bowl. Using a hand mixer, mix on low speed until the wet ingredients are well combined. Slowly add in the flour mixture, keeping the mixer on low speed. Scrape down the sides of the bowl with a wooden spoon if needed. Once you have added about half of the flour mixture, set the mixer aside and mix the dough with your hands until all of the flour is added. Knead dough for about 1 -2 minutes until it is well combined and no longer sticky. Cover the dough with a kitchen towel or plastic wrap and set aside for 10 minutes.
4. Roll the dough out into 8 equal-sized balls and place each on a baking sheet lined with parchment paper or a baking mat, making sure there is a couple inches between each ball. Place in the oven and bake for 15-18 minutes, or until the tops are a light golden brown. Remove the baking sheet from the oven, top each roll with a little bit of ghee (optional) and allow to cool for 15-20 minutes before serving.
Note: You can substitute arrowroot flour for the tapioca flour if that is all you have. Also, many people find that they can substitute sunflower seed flour for almond flour, so that may be a good option if you have nut allergies. I have not tried this recipe with coconut milk but I would assume it would alter the taste a bit, so use at your own risk!
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