We watched a documentary last year showing how they undertook the most challenging big cat rescue ever, saving 13 lions from shocking conditions in the run down Oradea Zoo in Romania. The cats were rehabilitated and released into a 9 acre reserve at the end of May 2010. We decided to visit the
Since we decided to take a picnic I made SCD bread rolls that we could all enjoy.
Sun Dried Tomato, Onion and Garlic Bread Rolls GF SCD
400g ground almonds (almond flour)
100g walnuts
½ tsp salt
1 medium onion
30g sun dried tomatoes
2-3 cloves garlic
extra virgin olive oil
3 eggs
60g butter
1 tsp honey
1 tsp bicarb
salt and freshly ground black pepper
Set the oven to 150°C. Heat a tablespoon of extra virgin olive oil a frying pan. Chop the onion and garlic finely and slice the sun dried tomatoes.
Tip the vegetables into the pan and cook gently until soft. Add some ground salt and pepper and set to one side to cool.
Tip the walnuts into a food processor bowl and process until finely chopped.
Pour into another bowl then break the eggs into the processor bowl, add the butter and honey and blend together until smooth and frothy.
Tip in the walnuts and almond flour. Add the bicarbonate of soda and salt and process until it begins to form a ball.
Add the cooled seasoned onion, garlic and sun dried tomatoes and pulse a few times until combined.
Line a muffin tray with muffin liners. Take pieces of dough and press into the liners. This recipe makes 12 rolls.
Bake in the oven for about 25 to 30 minutes. They will be slightly browned and sound hollow when tapped underneath.
You can also bake the mix in a 2lb loaf tin for about an hour if preferred.
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