Preheat oven to 350 degrees Fahrenheit
What you need:
1 large mixing bowl, hand mixer, spatula, and greased cupcake pan
1 cup Jeb’s Cassava Flour
1 cup almond flour
1/2 cup arrowroot flour
1/4 cup flax meal (preferably golden)
1.5 tsp baking soda
1 tsp sea salt
1 tsp dried sage
1 tsp dried rosemary
1/4 cup apple cider vinegar
1.5 cups water
Whisk wet ingredients in a large mixing bowl. Mix in dry ingredients. Can be hand mixed, but a hand mixer is faster and mixes better. The batter should be easy to pour, not too thick or too runny. If too thick, add 1/2 cup more water. Pour batter into a greased 12 cupcake pan. Fill each one to the top. Bake for 45 minutes or until tops are firm. Take out rolls out of the pan and cool on a cooling rack immediately.
When ready to eat, cut in half and enjoy with your favorite buttery spread. You can omit the rosemary and sage to make peanut butter & jelly sliders. Great for on the go power snacks!
Store rolls in an airtight bag or container on counter or fridge.