Wednesday, April 4, 2012

Chai Spiced Zucchini Rolls (SCD Friendly)

I’ve made Danielle’s crusty rolls and Vicky’s hot cross buns quite a few times. So my these chai zucchini rolls were definitely inspired by my SCD blogging friends! But please see my notes about almond flour.

It’s been cold and rainy and we’ve been eating a lot of soup. And I don’t know about you, but I find it nearly impossible to have soup without some sort of roll on the side. I love soup, but unless it’s super hearty, it rarely fills me up. So on soup nights I make a side GF muffins or rolls. My local Coop carries some awesome GF chai spiced zucchini muffins and I figured it was time this flavor combo married with an SCD roll. So last week I made these chai spiced zucchini rolls 3 times. My kids thought they were cookies, and I can’t argue with them on this one, they do resemble cookie, but I like to keep their title and distinction as a “roll.”

Ingredients
Dry
-2 cups almond flour*
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3 leveled tablespoons coconut flour
Chai mix:
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/8 teaspoon ground nutmeg
-1/8 teaspoon ground allspice
-1/8 teaspoon ground cardamom
Wet
-1 egg
-2 tablespoons applesauce
-2 tablespoons honey
-3 tablespoons oil of choice (I use grapeseed)
-1/2 teaspoon apple cider vinegar
-1/2 cup grated zucchini

How To
Preheat oven to 325
1. Mix together almond flour, baking soda, salt, coconut flour, and all the chai spices. Set aside.
2. In a separate bowl, add honey, eggs, oil, and cider and briskly whisk until well incorporated. Fold in zucchini.

3. Mix dry and wet ingredients together.
4. This batter is wet, so don’t be afraid. With oiled hands forms balls of dough and place on non stick surface.
5. Bake for 20 minutes
6. Immediately transfer to cooking rack.
7. Makes 6 rolls