33 Gluten Free Breakfasts: Gluten-free, dairy-free, and refined sugar-free recipes by Eva M Szabo

Author:Eva M Szabo [M Szabo, Eva]
Language: eng
Format: azw3, pdf
Published: 2017-02-11T05:00:00+00:00

Cocoa rolls

Ingredients:

300g courgette (zucchini)

100g of coconut flour

10g psyllium seed husks powder

1 egg

4 tbsp erythritol or coconut sugar

1 pinch of salt

1 pinch of cinnamon

1/2 tsp vanilla powder

1 tsp baking powder

Preparation:

Cut courgette (zucchini) into sticks or slices. Bring the water to a boil, put the courgette (zucchini) in the water, lower heat and simmer for 15 minutes or until tender.

Mix the dry ingredients in a bowl.

When the courgette (zucchini) is shimmering transfer to the bowl and leave to cool. Mix all the ingredients in medium bowl, mix well and refrigerate for 1 hour.

While the mix is refrigerating preheat the oven to 190 °C.

Place the dough between two large pieces of parchment paper and roll out the dough into square form until thin, about 1/4 inch thick. Spread the melted coconut oil on the dough and sprinkle the cocoa and coconut sugar onto it. Roll up the dough and cut into slices about an inch thick.

Place the rolls on baking sheet and bake for about 25-30 minutes, until golden brown.

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