We will have soup for breakfast, and soup for lunch. And for dinner we will have broth! - my 10-yr-old son

Saturday, July 23, 2011


This recipe comes from Keeper of the Home.  I made it exactly as listed.

12 eggs (oh the pain...oh the cost...)
4 tbsp. coconut flour
1/8 tsp. sea salt
coconut oil or tallow for cooking

Blend the heck out of the eggs, flour and salt.  Use an immersion blender or a blender as coconut flour needs help playing nicely with the other ingredients.  Let it sit a few minutes then blend it again.  Heat your skillet/griddle and melt a small amount of coconut oil or tallow.  Add a small amount of the batter and cook until the edges are dryish.  Flip and cook a minute or to longer.

These darn rolls were not uniformly lovely.  They came out all different weird shapes.  They were a little dry and tasted "eggy" according to one kid.  They held together without ripping and worked just fine for what I needed them to.  It made 15 or so oddly-shaped rolls.

We used these for tuna rolls.  You could also use chicken, eggs (yes more eggs!), fruit, veggies (raw or cooked), etc.

This is Full recipe due to the coconut flour.

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