Paleo Mini Bread Bowls
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Bread
Yield: 8 bread bowls
Ingredients
- ½ cup warm water
- 2 tablespoons honey
- ¼ cup olive oil
- 4 teaspoons active dry yeast
- 2 eggs
- 1 cup plus 2 tablespoons cassava flour (plus more for dusting)
- ½ teaspoon salt
Instructions
- Preheat oven to 350° F.
- Turn a metal muffin tin over and grease and flour and outside of the muffin cups (just trust me on this ;) ).
- Place the water, honey, oil, and yeast in a mixing bowl. Mix and let sit a couple minutes.
- Whisk in the eggs.
- Add the cassava flour and salt.
- Dust the counter with cassava flour and knead the dough until it comes together nicely.
- Divide the dough into 8 balls and flatten them out; press them around the outside of the muffin tin cups.
- Bake for about 15 minutes and let cool.
- Carefully use a butter knife to remove the mini bread bowls from the muffin tin.
- Fill with desired fillings and enjoy; makes a great appetizer!
Nutrition Information
Serving size: ⅛ of recipe Calories: 155 Fat: 7.8 g Saturated fat: 1.2 g Unsaturated fat: 6.6 g Trans fat: 0 g Carbohydrates: 20.1 g Sugar: 4.4 g Sodium: 95 mg Fiber: 2.7 g Protein: 2.5 g Cholesterol: 41 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-bread-bowls/