Servings: 12
Calories: 46kcal
Ingredients
- 2 tbsp flax meal
- 1/4 cup warm water
- 4 eggs
- 1/2 cup coconut flour
- 1 medium zucchini finely grated
- 2 tbsp coconut oil
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 1 tbsp basil or italian seasoning
- 1 tbsp baking powder
- 1/2 tsp pink salt
Instructions
- 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 golf ball-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
Nutrition
Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 110mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
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