These delicious rolls are made with my Peggy’s Sliced Bread batter. I simply sprinkled on a topping of my seed/spice mixture and chose a square muffin pan. I topped mine with my 8-Seed version of Victoria Gourmet’s 7-Seed Crust spice blend: http://www.vgourmet.com/7-Seed-Crust/p/VIC-00143&c=VictoriaGourmet@SeasoningBlends plus a few nigella seeds. Sometimes I even add a few sunflower seeds on top if I have some on hand, just because I love them on breads & crackers.
For perspective on rise, the wells in my non-stick pan are 3/4″ deep, but rise is minimal, as with so many low-carb breads. I don’t like to use paper liners with high-egg content breads as they just won’t get that tasty brown bottom crust when you do. Therefore I have to gently coax these out of the pan with the help of a knife tip after a bit of cooling, to prevent tearing up the bottoms. Alternately, you could just drop these by heaping spoonsful (20 mounds) onto a non-stick baking sheet to achieve a biscuit appearance, as the inside texture is very similar to a biscuit. These are not suitable until the grains rung of OWL due to the flour products in the Carbquick. Even on the Victoria Gourmet website, I was unable to get nutritional info for the spice blend I used, so I calculated 1 gram of each the higher carb seeds listed in the ingredients on my bottle. Don’t fret about the topping, as you’re getting few carbs there, considering you divide that mix into 20 portions.
These would also make lovely little finger sandwiches for parties with your favorite meat fillings! I just made the best mini-BLT’s for my lunch with two of these. Lots of possibilities!
INGREDIENTS:
8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix: http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html
½ c. Carbquik bake mix (substitute ½ c. more Jennifer’s mix for gluten-free version)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 T. seed/spice mix of your choosing (I use my 8-Seed Spice Blend)
DIRECTIONS: Preheat oven to 350º. Oil the cups of a non-stick square or round muffin pan. Soften cream cheese in medium bowl and beat the eggs in until fairly smooth. Add in all dry ingredients and stir until well blended. Using a 2T. measuring cup, dip batter (rounded in the cup) into the muffin cups. Batter is real thick, a bit sticky, and you will have to scoop the batter out with your finger. There should be enough batter for about 20 rolls and nutritional stats below are calculated on that number. I took a round butter knife and tried to spread batter evenly into the cups. Pop into 350º oven and bake about 20-22 minutes. Check at 20 since ovens vary. You don’t want to overly brown these or they will dry out. Remove and cool a bit before gently coaxing them out of the pan with the help of a knife. If the first one tears up a bit on the bottom, wait a little longer before removing the rest.
NUTRITIONAL INFO: Makes 20 rolls, each contains:
86.75 cals, 7.59g fat, 3.68g carbs, 1.96g fiber, 1.72g NET CARBS, 5.37g protein, 141 mg sodium
Buttoni's Low-Carb Recipes 