Calories Per Serving: 80
Servings: 12
Ingredients:
2 T flax meal
1/4 c warm water
4 eggs
1/2 c coconut flour
1 medium zucchini (160 g), finely grated
2 T coconut oil
2 T apple cider vinegar
1/4 c water
1 T basil (or italian seasoning)
1 T baking powder
1/2 t pink salt
Directions:
- Preheat oven to 350 degrees
- Grease cookie sheet
- In medium bowl, stir flax meal and warm water together until well combined
- In large bowl, combine coconut flour, baking powder, herbs, and salt
- Stir eggs, apple cider vinegar, oil, water, and shredded zucchini into flax meal mixture
- Add dry ingredients to wet and mix with electric mixer on medium speed to fully combine
- Grease hands and scoop dough out by golfball-sized mound
- Roll gently and place on baking sheet
- Brush roll tops with additional oil and transfer to oven
- Bake 35-45 minutes or until golden brown
