Name: Stuffed paleo easter rolls with bacon and egg
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1 piece Egg; 20 g Coconut oil (melted); 1⁄4 piece Spring onion; 50 g Almond flour; 25 g Bacon cubes; 1⁄4 Tbsp Apple cider vinegar; 25 g Tapioca flour; 1⁄4 tsp Bakin Soda

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Stuffed paleo easter rolls with bacon and egg

Preheat the oven to 330°F and line a baking sheet with baking paper.

Boil the eggs until they are cooked hard.

Fry the bacon cubes crispy in a pan and set them aside. Peel the hard-boiled eggs.

Mix almond flour, tapioca flour and baking soda in a mixing bowl.

Add the (uncooked) eggs, coconut oil and apple cider vinegar and stir into a thick, malleable dough. The dough should not stick to your hands. If that is the case, add some extra tapioca flour.

Finally knead the fried bacon cubes and the spring onion through the dough.

Divide the dough into equal pieces, press the dough flat and then fold it around an egg. Knead the dough really well around the egg so that there are no holes in it. Repeat with the rest of the dough and the remaining eggs.

Place the rolls on the baking sheet and bake them for 25 minutes until golden brown and done.

Stuffed paleo easter rolls with bacon and egg

Stuffed paleo easter rolls with bacon and egg

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