Name: Ham and pesto buns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 piece Egg; 1⁄4 Tbsp Coconut oil (melted); 1⁄4 Tbsp Water; 20 g Arrowroot powder; 1⁄4 Tbsp Apple cider vinegar; 0 tsp Salt; 0 tsp Bakin Soda; 25 g Cassava flour; to taste Black pepper; 5 g Fresh basil; 3⁄4 Tbsp Olive oil (extra vierge); 1⁄4 Tbsp Lemon juice; to taste Salt; 5 g Pine nuts; 1 slice Parma Ham

Fruit

Chicken egg

Pork

Citrus

Seeds

Marinka Bil

Blender

Food processor

Oven

Breakfast

Lunch

Snack

Paleo

Sirtfood

For the dough

For the filling

Ham and pesto buns

Pieces

Start by making the pesto by grinding the pine nuts, basil, olive oil, lemon juice and pepper and salt to a smooth sauce in a food processor or blender. Set it aside.

Mix all the ingredients for the dough together and knead into a thick dough. Is the dough still too sticky? Then add some extra cassava flour until it doesn't stick to your hands anymore.

Place the dough on a large piece of baking parchment and roll the dough into a rectangular of approximately 8 x 16 inches.

Spread the homemade pesto onto the dough and then divide the slices of Parma ham over it.

Roll the dough starting with the narrow side into a roll, using the baking parchment to guide the dough so that it does not tear.

Use a sharp knife to cut the dough into 6 slices of approximately 1 1/4 inches wide.  Divide these rolls over a baking tray and bake them for 15-20 minutes until done. The buns are tastiest eaten straight from the oven. 

Ham and pesto buns

Ham and pesto buns

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Macros(per serving)

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