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.