Wow! These are great little rolls that are super quick and easy to whip up! Chances are that if you are doing a low carb diet, you have all the ingredients in your kitchen on a regular basis, too. For my review of this recipe from Chef Scott Parker’s End Your Carb Confusion: The Cookbook I am blogging my way through, I give these a huge thumbs up because they are fast, versatile, and I bet they will be liked by the pickiest eater. The only caveat is the texture will NOT be like a traditional roll because it is made with Almond & Coconut flour, but don’t let that deter you from trying them. As usual though, I have my own tips and suggestions. 馃槉 If you are interested in this cookbook, feel free to visit my Resource Page for more information and how to order it.
TIPS & SHORTCUTS
1. I don’t like using coconut flour. It is very dry. I don’t work well with it. I also didn’t have any coconut flour for that reason, so I doubled the Almond flour, and it worked just as well.
2. I didn’t have fresh chives, so I used dry. My first batch was good but bland. I decided to triple the recipe to freeze them for later and added garlic salt and more chives. It was much more to my liking.
3. My first batch I fried in a little butter, it was terrific. The second batch, I fried in some bacon fat. It was excellent.
4. In the future, I will try adding things like Everything Bagel seasoning, bacon bits, jalape帽os, and trying different cheeses.
5. Other things to note: I didn’t have ramekins, so I used little bowls. It worked well, other than the bottom was round and took a little longer to cook. They still tasted good. When I used my pampered chef muffin baker for a large batch, it was a bit big for my small microwave oven but still worked. A few in the middle took longer to cook, so test with a knife to make sure they are all done.
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