So today I set out on a mission to make a variety of “travel treats” for my family’s upcoming trip to Guanajuato. Prior to leaving for Tijuana (where we’re currently stationed), I set out on a similar mission… except when I set out on that mission, I have every ingredient I needed at my fingertips. Plus, I had a food processor. And plenty of bowls. And measuring cups… etc.
But on this mission, I have limited resources. So I had to spend some time considering the possibilities before setting out to make baked goods for the next few days. Mexico, luckily, is a relatively forgiving country for bakers with special food needs. If you’re willing to spend a little bit of time searching, that is. For example, rice flour can be found in the form of baby cereal. But, don’t forget to check out some of the more common items, too, like avocados, corn flour, and other fresh fruits, to see what’s available.
But back to my point.
Today I plan to make a few different baked goods. The first of which are these Paleo Rolls, which require very few resources (all of which I, luckily, had handy). The coconut flour and arrowroot starch may be more difficult to find, but if you know that these are ingredients you might be using on your trip ahead of time, then you can stuff some of it into a bag (highly recommended when traveling to certain places). If you’re in a place for a longer period of time, you can also endeavor to order these ingredients.
Yields 8 -10 Rolls
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/3 - 1/2 Cup Coconut Flour
- 2 TBSP Coconut Sugar (or honey)
- 1/2 Cup Olive Oil
- 1/2 Cup Water
- 1 Cup Arrowroot Starch
- 1 Egg
- Mix the coconut flour and arrowroot starch together. If using coconut sugar, add it now too.
- Add the water, olive oil, and egg into the dry ingredient mix. If using honey, add it at this step.
- Make sure that all ingredients are thoroughly incorporated (coconut flour can be finicky, so give it a few extra stirs to check).
- Spoon dollops of batter (you pick the size of the dollops) onto a parchment lined cookie sheet. These don't spread much, but make sure to leave at least 1/2" between each dollop of dough.
- Bake the rolls at 350 degrees Fahrenheit for 10-15 minutes.