These Walnut Raisin Rolls were inspired by two different bread rolls, one from Prime 112 in Miami and one from Starbucks. Both are soft, moist, and dotted with chopped walnuts and black raisins. However, both also included grains, gluten, and cane sugar.
This is the perfect recipe to try if you’re new to grain-free baking, because it’s really, really simple. Just mix up the ingredients, shape the dough into flattened golf balls, and bake. Done and done. The flavor and consistency are fantastic—I always know I have a winner on my hands when B and the kids keep reaching for more! They’re also really versatile—you could grab one for breakfast or a snack, or serve them fresh from the oven at your next fancy dinner party.
Note: Make a double batch of these rolls to keep in the freezer for a rainy day. Once cooled, put the baked rolls in an airtight container and freeze for up to 3 months.
½ cup coconut oil, melted
¼ cup water
2 tablespoons raw honey, melted
1 teaspoon apple cider vinegar
2 cups Almond Meal
⅓ cup coconut flour
¼ cup arrowroot starch
½ teaspoon baking soda
½ teaspoon sea salt
½ cup raw walnuts, chopped
⅓ cup black raisins
Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease the paper with coconut oil. Set aside
In a medium mixing bowl, combine the eggs, coconut oil, water, honey, and vinegar. Mix until fully combined.
In another medium mixing bowl, combine the almond meal, coconut flour, arrowroot starch, baking soda, and sea salt. Mix until fully combined.
Add the dry ingredients to the wet and mix until fully incorporated. Stir in the walnuts and raisins.
Use your hands to form golf ball–size rounds of dough and flatten them slightly as you place them on the prepared baking sheet. Bake for 15–18 minutes, until cooked through and lightly golden on the bottom.