- 1/2 cup (56g) coconut flour
- 1 tablespoon psyllium husk powder
- 6 tablespoons olive oil or coconut oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 6 teaspoons Marinara sauce
- 1/2 cup Mozzarella cheese grated
- 1/4 cup Parmesan cheese for topping grated
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Preheat the oven to 200C/400F degrees
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Make the dough, place all the dry ingredients in a bowl and blend well.
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Add the oil and egg and stir until combined.
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Add the boiling water, gradually until you have a dough. Firm up with your hands.
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Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out circles to cover the muffin tin spaces (I used a wine glass, but a large cookie cutter would do too).
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Place the circles in a greased mini muffin tin and ensure that all the sides are covered with the dough.
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Place about ¼ teaspoon of the Marinara sauce into each bomb.
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Add Mozzarella cheese, pushing down until the bomb is full.
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Gently squeeze the top edges of the dough together so that the dough forms little balls.
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Sprinkle the tops with Parmesan cheese.
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Bake for 20-25 minutes until the pastry is firm and golden.
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Eat and argue over the last one!
Nutritional Info per bite : 68 Calories, 5g Fat, 2g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs