I case you forgot, I posed a little Thanksgiving challenge for myself and for you all–I asked you guys to tell me what favorite recipes you had for Thanksgiving that are decidedly NOT Paleo, and I’d do my darndest to Paleo-ify them in time for Turkey Day.
I was really excited to see yeast rolls come up because I really do miss fluffy-sweet-yeasty bread loaded with butter. This was an interesting experiment because the weight of the coconut flour and flax seemed to overwhelm the batter a bit, so next time I might try it without flax and an extra 1/4 c of coconut flour. But DAMN these had exactly the lightly sweet, yeastiness I was looking for. They’re incredibly airy and chewy…perfect for soaking up gravy or dipping into morning coffee. Make sure to have one hot out of the oven with fresh butter!
1/2 c Coconut Flour
1/2 c Ground Flax
1 t Salt
1 t Baking Soda
1/2 c Butter
1/3 c Full Fat Coconut Milk
3 T Honey
1 pkg Active Dry Yeast
In a microwave safe bowl, heat the coconut milk and honey…just make sure it’s not too hot, think warm like bathwater (ewww). Add the yeast and whisk together, then set aside to allow the yeast to activate.
Combine all other ingredients until well blended. Add the yeast mixture.
Keeping the batter in the mixing bowl, cover with a most towel and set in a warm place for 1-2 hours (I put mine on a sunny windowsill). When the batter has risen, stir it up really well so that it returns to its original volume.
Divide the batter between greased muffin tins. Cover and let rise for 30-40 minutes, or until double in size.
Bake at 350 degrees for 20 minutes, until lightly browned on top.