Sundried Tomato & Olive Dough Balls
Servings: 15 Dough Balls
- 3/4 cup (84g) coconut flour
- 4 tablespoons butter melted
- 1/2 cup (56g) Mozzarella Cheese grated
- 1/2 cup (50g) Parmesan Cheese grated
- 1 tablespoon baking powder
- 2 tablespoons psyllium husk powder
- 1 tablespoon apple cider vinegar
- 2 eggs beaten
- 1 tablespoon oregano
- 10 black olives chopped
- 5 sun dried tomatoes chopped
- 3/4 cup boiling water
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Mix the coconut flour, baking powder, psyllium husk powder and oregano together.
Add the eggs, melted butter, Mozzarella and Parmesan cheese and blend until combined thoroughly.
Add the apple cider vinegar, olives and sundried tomatoes.
Pour in the boiling water gradually, and mix until a dough like mixture forms. You might need a bit more water, depending upon the quality of the coconut flour used.
Take about a large walnut sized ball of dough, and fashion it into a ball. Place on the baking tin and repeat until all the mixture is used.
Bake for 30 minutes until golden and firm. If you want a cheesy topping, remove from the oven 5 minutes before the cooking end time, and sprinkle with cheese. Put back in the oven and bake.
Makes 15 balls
Nutritional Info per ball – 101 Calories, 7g Fat, 4g Protein, 5.8g Total Carbs, 3.4g Fibre, 2.4g Net Carbs