Savory Rosemary & Chives Paleo Bread Rolls
- 4 eggs
- 50 g or 1/2 cup of ground almonds
- 3 tbsp of olive oil
- 1/2 tsp of dried rosemary
- 1/2 tsp of dried chives
- Sprinkle of garlic granules to taste
- Salt and pepper to taste
Preheat your oven at 350 F / 175 C (fan oven)
Whisk the eggs and add the rest of the ingredients. Combine well. Transfer into a jug.
Oil your muffin tray with olive. Pour the mixture in and bake at 350 F / 175 C for 25 minutes.
The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50 g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.