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Sun Dried Tomato Rolls with Rosemary (Gluten-Free)

Prep time 12 min
Cook time 18 min
Total time 30 min

Prep time 12 min
Cook time 18 min
Total time 30 min

About

Could you describe your perfect day?

Years ago — before I had ever posted my first recipe — I read a thought provoking article by Frank Kern. In it he emphasized the value of knowing what your perfect day would consist of.

What do you enjoy spending your time on? What brings you satisfaction and purpose? How can you structure your life so that you spend more of your time doing the things that you are passionate about?

At the time I remember thinking that cooking a healthy dinner for my family made me happy, and that my perfect day would certainly include a couple of hours in the kitchen. My idea of the perfect day is always evolving, for now it looks like this…

5am Wake up while the house is dark and everyone is asleep. Spend an hour writing creatively.

6am Run my favorite 6 mile loop while the sun comes up.

7am Return home and take the dogs out to run on the grass. Make the kids breakfast and get them ready for school.

8am Drop the kids at school, head to Fit Body Bootcamp for a 30 minute workout and a chat with my good friend Cara


Serves 20

2 eggs

¼ cup filtered water

2 cups blanched almond flour (or ground sunflowers) 

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon cream of tartar

1 tablespoon fresh rosemary, minced

4 sun dried tomatoes  (not in oil), minced


Directions
1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2

In a small bowl combine the coconut oil, eggs and water. In a medium bowl combine the almond flour, coconut flour, arrowroot, baking soda, salt and cream of tartar. Add the wet ingredients to the dry ones and mix well. Mix in the rosemary and sun dried tomatoes.

3

Shape the dough into golf ball sized rolls and place on the prepared baking sheet. Bake for 15-18 minutes, until golden. Enjoy!


Nutrition

Calories: 138
Fat: 11g
Carbohydrates: 9g
Sodium: 22mg
Fiber: 2g
Protein: 4g
Sugar: 1g

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