Herb Dinner Rolls

For me, Thanksgiving is THE feasting holiday, more so than Christmas, because all the attention is focused on the food.  I am really looking forward to having some turkey come Thursday.  Lots and lots of turkey.  And let’s not forget all the side dishes, most of which are pretty carby.  So my compromise is this herb dinner roll.  I used my coconut flax bread recipe as the base and added some fresh herbs.  These rolls are made in muffin tins and smell like Thanksgiving when they are baking.  I will also be making croutons for stuffing using these rolls.  The original bread recipe is so versatile – throw in some cheese, add bacon bits, mix in fruit and nuts – it will all come out tasty.   

Herb Dinner Rolls

Makes 8 rolls

1/2 cup coconut flour, sifted

1/2 cup ground flax seed

1 /2 teaspoon salt

1 teaspoon baking soda

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh sage, finely chopped

1 teaspoon fresh thyme, finely chopped

5 eggs

1/2 cup butter or coconut oil, melted

1/4 cup water

1 tablespoon apple cider vinegar

1. Preheat oven to 325 degrees F. 
2. Mix all the dry ingredients together.
3. Combine all the wet ingredients.
4. Add the dry ingredients and herbs to the wet and beat well. 
5. Pour into muffin tins and bake for 18 to 20 minutes or until toothpick comes out clean.
6. Serve warm with lots of butter.

The rolls freeze really well so you can make a big batch, store them in the freezer and take out as many as you need for a meal.  Reheat in the oven at 200 degrees F.  I don’t use the microwave but if you do, you can defrost them in there, too.

Blueberry Crumb Muffins

There’s something about blueberry muffins that feels so homey and comforting.  When I was eating wheat, I had a favorite blueberry streusel muffin recipe that I made frequently.  It was simple to put together and the crunchy, sweet topping made eating the muffin feel very indulgent.  Now I’ve adapted the recipe using coconut flour and I got to keep the topping with some changes.

Blueberry Crumb Muffins

Makes 9 muffins

6 eggs

6 tablespoons butter, melted

3 tablespoons maple syrup (or honey)

1/4 teaspoon stevia

3 tablespoons heavy cream

1 tablespoon vanilla extract

1/4 teaspoon almond extract

1/2 cup coconut flour, sifted

1/2 teaspoon baking soda

1 cup frozen blueberries

Crumb Topping

1/2 cup walnuts

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons butter, softened

1. Preheat oven to 325 degrees F.  Grease or line muffin cups.
2. Prepare crumb topping by placing walnuts, coconut sugar and cinnamon in food processor and pulse until walnuts are chopped.
3. Add butter and pulse until mixture is roughly combined.  Set aside.
4. Mix wet ingredients together.  Mix dry ingredients separately.
5. Combine wet and dry and mix thoroughly then fold in blueberries.
6. Fill muffin cups and top with crumb topping.
7. Bake for 20 to 25 minutes or until toothpick comes out clean.