Cheddar Onion Rolls

These savory rolls aren't too much to look at, but when you can't eat wheat or grains, they can really hit the spot. They go really well with a salad or broken apart into your soup. These rolls also make an excellent substitute for hamburger buns, and if you're making them to use for a sandwich, make sure to make them rounded, because they'll flatten as they bake, and you want them to be taller if you're planning on slicing them in half.

This recipe is based on one from the Healing Foods Cookbook.

{pre-baking}

Cheddar Onion Rolls
makes 6
3 cups almond flour
1 teaspoon soda
1 cup cheddar, grated
1 teaspoon salt
1 teaspoon ground pepper
1/3 cup onions, finely chopped
1/4 cup butter, softened
2 tablespoons sugar
2 eggs
olive oil

1.) Preheat the oven to 325 degrees F. Combine the almond flour with the baking soda, cheddar, salt, pepper, and onions. In another bowl, whisk the butter with the eggs (and honey if you're using it) until frothy.

2.) Add the almond flour mixture to the egg mixture and knead together. With slightly moist hands, form the dough into 6 buns and place onto a parchment lined baking tray. Trace a cross across the top of the rolls with a sharp knife and brush with oil.

3.) Bake for about 15 minutes, then turn oven down to 300 degrees F and bake for another 15 minutes. The rolls should feel firm and nicely browned. Extras can be refrigerated in an airtight container.

"Pumpernickel" Bread



Finding the recipe for this bread has proven to be an amazing breakthrough for us in terms of providing options for bread and bread-like products that the Hubs can eat. It provides a nice baseline off of which you can base other bread-y recipes. This bread is probably much more dense than any other bread that you're used to, so you'll probably want to slice it pretty thin. But it's remarkably versatile (as you will see in some of my upcoming recipe posts) and has a rich, nutty taste and texture. It also only takes a few minutes to whip up. This recipe is adapted from the Pumpernickel Bread recipe in the Healing Foods cookbook.

{mixing the dough}

{in the pan, before baking}

Pumpernickel Bread
makes 1 loaf

1 cup walnuts

4 cups almond flour (we buy our almond meal from Trader Joe's)

1/2 teaspoon salt

1 teaspoon baking soda

3 eggs
1/3 cup butter
1 teaspoon sugar (or honey)

1. Preheat the oven to 300 degrees and line a 4x8 inch loaf pan with baking paper. Put walnuts into a food processor and blend for 10 seconds. Add almond flour, salt and baking soda and mix. In another bowl, whisk the eggs, butter and sugar/honey until fluffy. Pour into the food processor and process with the almond flour until the dough is well combined. The dough will be thick and heavy.  Pour the dough into the lined loaf pan and bake for 50-60 minutes or until the top is browned and cracked. The bread will sound hollow and will be quite firm to the touch.

2. Remove from the oven and cool for 10 minutes. Remove from pan and peel off baking paper. Refrigerate bread in an airtight container; it will keep for 1 week.