My husband and his colleagues are currently being spoiled at Goudini Spa for the next two days for their hard work. And when I say hard work, I mean HARD work and late nights, so I grant him this. He makes me so proud. Obviously I’m a teeny bit sad that I can’t be there with him, but that means I get to make some quick, comfort food just for me 🙂 ROLLS! Light and easy coconut flour rolls. I attempted a small recipe for buns as I craved a yummy egg-and-mayo-roll. It had to be a recipe that wouldn’t make too many buns and one that did not require too much fuss. Also, the aim of this experiment was to use everyday products and not the normal (expensive) almond flour. Coconut flour is much cheaper and so is tapioca flour.
I love how beaten egg whites and a bit of apple cider vinegar do the trick in causing these buns to rise slightly, making air bubbles and thus causing the lightness of the bun. These experiments make my real-natural-low-carb-living exciting!
This recipe is really easy. All the ingredients (except the egg whites) are placed in the bowl of a mixer. When the ingredients are mixed well, the egg whites gets beaten separately until soft peaks form and then folded into the main mixture. Once everything is incorporated, the mixture can be divided into four balls, which I plodded on grease proof paper with a wooden spoon, making four round balls. You can smoothen the tops (something I didn’t do) for a, well, smoother bun top. You could also make more rolls if you prefer them much smaller. The rolls do rise a bit in the oven but not too much so keep this is mind when forming the rolls.
- 3 eggs, separated
- 75g butter, melted
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 1/2 cup coconut flour
- 1 tbsp tapioca flour
- 1/2 tsp bicarbonate of soda
- pinch of sea salt
- Preheat the oven to 180C.
- Place all the ingredients (except the egg whites) in the bowl of a mixer and mix until well combined.
- In a separate glass bowl, with clean beaters, beat the egg whites until soft peaks form.
- Fold the beaten egg whites into the main mixture with a wooden spoon and mix until it comes together like dough, a wet dough though.
- Spoon four heaps of dough onto grease proof paper, form the desired roll size, taking into account that the dough will rise a bit.
- Bake for 15-18 minutes until golden brown and allow to cool down completely before serving.