Whole30 Roti Bakar
Elevate your breakfast game with this wholesome and delicious Whole30 Roti Bakar recipe! Inspired by a beloved Indonesian street food, this version is completely grain-free, dairy-free, and compliant with Whole30 guidelines. Made with a nutrient-packed blend of almond flour, coconut flour, and arrowroot starch, the bread bakes up golden and crisp, creating the perfect base for a luscious filling of creamy almond butter, fresh banana slices, and a sprinkle of cinnamon. Toasted to perfection with ghee, this sandwich offers a delightful balance of naturally sweet and nutty flavors while being both satisfying and nutritious. Ready in just 35 minutes, this paleo-friendly recipe is a must-try for anyone seeking a comforting, healthy breakfast or snack that doesn't compromise on flavor. Enjoy it warm and savor every bite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Arrowroot starch
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 2 tablespoons Coconut oil
- 1 tablespoon Ghee
- 1 sliced Banana
- 4 tablespoons Almond butter
- 1 teaspoon Cinnamon
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, and salt.
In another bowl, whisk together the eggs, almond milk, and 1 tablespoon of melted coconut oil.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Divide the dough into four equal parts, shape them into rectangular pieces about 1-inch thick.
Lay the pieces on the prepared baking sheet and bake them in the preheated oven for 12-15 minutes until they are firm and slightly golden.
Remove from the oven and allow to cool for a few minutes.
Heat a non-stick skillet over medium heat and add 1 tablespoon of ghee.
Cut each baked rectangular piece horizontally into half to create a top and bottom piece.
Spread almond butter on one piece and layer banana slices on top. Sprinkle with a pinch of cinnamon.
Place the top piece over to make a sandwich.
Toast each sandwich in the skillet for 2-3 minutes on each side until golden brown and heated through.
Serve your Whole30 Roti Bakar warm and enjoy immediately.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 8.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 650 mg | 50% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1300 mg | 28% | |
*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.
