Paleo Stuffed Bread Rolls
Craving a wholesome and satisfying snack or meal? These Paleo Stuffed Bread Rolls are a grain-free twist on classic stuffed rolls, perfect for anyone following a paleo or gluten-free lifestyle. Crafted with a blend of almond, tapioca, and coconut flours, these rolls boast a tender, fluffy texture while keeping things light and nutrient-packed. The savory filling, featuring your choice of ground beef or turkey, sautéed spinach, zucchini, and aromatic garlic, is perfectly seasoned with oregano and a splash of coconut aminos for a flavorful bite in every bit. Easy to customize and naturally dairy-free, these paleo-friendly rolls are ideal for meal prep, celebrations, or on-the-go snacking. Serve them warm, topped with optional sesame seeds for added crunch, and watch them disappear from your table!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- 0.5 pound ground beef (or ground turkey)
- 1 small, diced onion
- 2 minced garlic cloves
- 1 small, grated zucchini
- 1 cup spinach
- 1 tablespoon coconut aminos
- 1 teaspoon dried oregano
- 1 tablespoon optional: sesame seeds
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together eggs, almond milk, apple cider vinegar, and olive oil.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let it sit for 5 minutes to thicken.
While the dough rests, prepare the filling. Heat a skillet over medium heat and add a small splash of olive oil.
Cook the ground beef (or turkey) until browned, breaking it into small pieces as it cooks, about 5-7 minutes.
Add the diced onion, garlic, grated zucchini, and spinach to the skillet. Sauté until the vegetables are soft, about 3-5 minutes.
Stir in the coconut aminos and oregano, then remove the skillet from heat. Allow the filling to cool slightly.
Divide the dough into 6 equal portions. Flatten each portion into a disc about 1/4 inch thick.
Place a small scoop of the stuffing mixture into the center of each disc. Carefully fold the edges up around the filling and pinch them together to seal, forming a roll.
Place the rolls seam-side down on the prepared baking sheet. If desired, brush with a little olive oil and sprinkle sesame seeds on top.
Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on the outside.
Allow the rolls to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 31.3 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 920 mg | 71% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
