Name: Pine nut and sunflower seed rolls
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 30 g Sunflower seeds (roasted); 1 piece Egg (beaten); 1⁄4 tsp Celtic sea salt; 1 1⁄2 Tbsp Water (warm); 3⁄4 Tbsp Coconut flour; 1 1⁄2 Tbsp Olive oil; 25 g Tapioca flour; 30 g Pine nuts (roasted); sheet Baking paper

Chicken egg

Seeds

Guac.com

Food processor

Oven

Breakfast

Lunch

Snack

Side dish

These small rolls are the perfect accompaniment for Paleo salads and soups. Crusty on the outside and soft in the middle.

Paleo

Vegetarian

Sirtfood

Pine nut and sunflower seed rolls

Balls

Put the pine nuts and sunflower seeds in a small bowl and set aside. 

Mix the tapioca with the salt and 3 tablespoons of coconut flour in a large bowl. Pour the olive oil and the warm water into the mix. 

Add the egg and mix until you have a smooth dough.  If the dough if too thin keep adding 1 tablespoon of coconut flour at a time until you have the required consistency.  

Wait a couple of minutes in between each addition of the flour to enable it to absorb the moisture. The dough be soft and sticky. 

Using a wet tablespoon take 2 tablespoons of dough to make a roll. Put some tapioca flour on you hands to stop the dough from sticking. Fold the dough with your fingertips instead of rolling in the palms of your hands. 

Place the roll in the bowl of pine nuts and sunflower seeds and roll around until it is covered. 

Line a baking tray with baking parchment. Place the rolls on the tray.  

Bake for 35 minutes in the preheated oven and serve warm. 

Pine nut and sunflower seed rolls

Pine nut and sunflower seed rolls

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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