This Paleo, Low Carb and Gluten free Zucchini Rosemary Coconut Bread Rolls recipe has been made with soup meals in mind. This is an ideal recipe for bread lovers for whom soup and bread just have to go together. These bread rolls contain quite a lot of grated zucchini than any other ingredient and are very easy to make with only a few ingredients. The rolls are made with coconut flour and use only a few ingredients. The bread rolls are good because they will absorb the flavors of soup. You can make them into small bread rolls or make long rolls and then slice them.
or sliced for dunking in soup.
ZUCCHINI ROSEMARY COCONUT BREAD ROLLS RECIPE
1 grated medium Zucchini/Courgette , 3 sprigs fresh rosemary off the stem, 3 heaped tablespoons coconut flour, 1 tablespoon raw honey, 50g butter softened or coconut oil for dairy free option, 1/4 teaspoon baking soda, 3 eggs, 1/4 teaspoon salt, 1/2 a cup coconut milk
Mix all the ingredients except eggs and coconut milk
Beat the eggs, add the bread mix to the egg and mix very well
Add the coconut milk and mix.
You can shape the bread rolls into small round, oval, square rolls or long rolls
If you want to brown your rolls you can do egg wash by beating one egg with one tablespoon water and brushing over rolls before baking.
Bake in a lined baking tray in a preheated oven at 220 degrees celcius for about 25 mins
It also goes well with any Soup of your choice
Enjoy your Paleo, Low Carb Zucchini Rosemary Coconut Bread Rolls
- 1 whole medium Zucchini grated
- 3 tablespoons heaped coconut flour
- 3 eggs
- 1 tablespoon raw honey
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 sprigs rosemary
- 50g butter or coconut oil
- 3 sprigs rosemary
- 1/2 cup coconut milk
- Mix all the ingredients except eggs and coconut milk
- Beat the eggs
- Add bread mix to the eggs and mix it all very well
- Add coconut milk
- Mix and shape into rolls
- Bake at 220 degrees for about 25 mins in a preheated oven
- Serve in your favourite soup.