1 cup almond flour
1/3 cup Pamela's Wheat-Free Baking Mix
1/3 cup rice bran
1/2 cup chopped walnuts
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Celtic sea salt
3 tblsp. nut butter, mild flavored
3 tblsp. butter, melted
1/4 cup water
1/2 onion, chopped and sauteed until done with olive oil
Preheat oven to 350 F.
Butter and flour with flax meal a six-well muffin top pan.
Mix almond flour, Pamela's bake mix, rice bran, baking powder, baking soda, salt, chopped walnuts in a large mixing bowl. Put the nut butter into another bowl. Add warm melted butter. Mix until smooth. Add eggs. Mix in water. Pour egg mixture into dry ingredients and mix well. Add chopped, cooked onion and mix.
Divide batter into greased and floured six-well muffin top pan. Smooth tops with rubber spatula. Bake for 40 minutes until firm and springy. The best flavor comes with slicing the roll into two thin, round pieces and toasting them. It brings out the flavors significantly.
Great for open faced sandwiches, egg salad, melted cheese, tuna or chicken salad, etc.
Cal 413, Fat 33, Carbs 19, Fiber 8.5, Protein 14.5, Net Carbs 10.5