Sweet Potato Protein Bread Rolls (Gluten-Free)
Do you ever feel like eating mini foods? I do! Quite a lot actually. I think it’s a family thing: my brother absolutely LOVES hors d’oeuvres. He’ll just go into the kitchen and, half an hour later, he’ll come out with a plate full of random foods. Devilled eggs, dates wrapped in bacon, and small pieces of bread (crostinis) with different kinds veggies and spreads are his favorite. Mine are burgers though. And sandwiches! Likes these ones. They were inspired by my love for hors d’oeurvres and the desire to create something that would make my freshly-steamed salmon sing. So I ended up making Sweet Potato Bread Rolls. They were really tasty! Extremely moist inside and perfect with the salmon, spinach, and mayo + ketchup. They were really easy to whip up too! Check out the recipe:
1 medium (160g) cooked sweet potato (roasted plain is best)
1 whole egg
1/2 cup of rolled oats
1/8 cup of unflavored whey protein powder
1/8 cup of brown rice flour
2 tbsp coconut flour
1-2 tsps garlic salt (depending on how salty and garlicky you like your bread rolls)
1. Blend all ingredients together using a food processor or handheld blender until you get a very soft and ‘dough-ish’ batter. If your batter is too wet or sticky, add a bit more of the coconut flour (or some more brown rice flour).
2. Shape four ‘rolls’ (see the picture to the left here) and bake them on a nonstick tray (ideally silicone) at 160 C (320 F) for around 20 minutes or until, when poked with a knife, your knife comes out clean.
3. Let the rolls cool before slicing.
4. Enjoy with your filling of choice. Here I used salmon which I steamed for 15 minutes with some lemon and sea salt earlier today.