Name: Baking rolls with arugula pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 0 cloves Garlic; 5 g Fresh basil; 1 3⁄4 Tbsp Olive oil (extra vierge); 1⁄4 Tbsp Lemon juice; 20 g Arugula; 1⁄2 Tbsp Pine nuts; 1 piece Egg; 1⁄4 tsp Celtic sea salt; 2 Tbsp Water (warm); 10 g Coconut flour; 2 Tbsp Olive oil (mild); 30 g Tapioca flour; 1 slice Ham minced

Fruit

Chicken egg

Pork

Citrus

Seeds

Culicool

Food processor

Oven

Breakfast

Lunch

Snack

Side dish

Paleo

Sirtfood

For the rocket pesto:

For the baking rolls:

Baking rolls with arugula pesto

 Preheat the oven to 180 degrees Celsius. 

 In a large bowl, mix the tapioca with the salt and coconut flour. Pour in the olive oil and the warm water. Mix it up. 

 Then add the egg and mix again until you get an even dough. 

 If the dough is too thin, always add 1 tablespoon of coconut flour at a time until it has the desired thickness. Always wait a few minutes between adding a tablespoon of coconut flour, because it takes a while to absorb the moisture. The idea is to get a soft, slightly sticky dough. 

 Wet your hands (or use a wet large lepe) to make small balls of the batter. 

 The dough is very soft and sticky; use extra tapioca flour on your hands to prevent sticking. Place a heap of dough on a baking tray lined with parchment paper. 

 Wash the arugula and basil. Peel and crush the garlic. 

 Roast the pine nuts in a frying pan without oil for 1 minute. 

 Put the arugula, basil, olive oil, pine nuts and garlic in the food processor and grind until smooth. 

 Season with salt, pepper and some lemon juice. 

 Serve the sandwiches with a layer of arugula pesto, possibly a slice of ham, and garnish with some arugula. 

 Covered in the refrigerator, the rocket pesto can be kept for a few days. 

Baking rolls with arugula pesto

Baking rolls with arugula pesto

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