Friday, 6 May 2016

LCHF Grain free bread rolls

This is amazing!  Since my children decided to go grain free they have occasionally lamented the loss of toasties and rolls so I googled and I played and finally found a combination that not only was very tasty but that my miss fussy would eat.
This is fast and easy.
About 45 minutes and you have steaming hot rolls from the oven, combine with some okay, loads of butter and you won’t look back.

  • 60gr ground psyllium husk (or an extra 60gr ground linseeds if following GAPS)
  • 80gr coconut flour
  • 25gr chia seeds
  • 25gr linseeds
  • 25gr sunflower seeds
  • 25gr sesame seeds
  • 3tsp baking powder
  • ½tsp salt
  • 3 eggs
  • 2tsp coconut oil
  • 400gr water
  1. Grind the psyllium husks or linseeds to a powder.
  2. Add other dry ingredients and blend slightly (pulse in TMX or bellini).
  3. Add wet ingredients and mix for 2min.
  4. Let sit for 5 minutes.
  5. Dampen hands and shape into palm size bread rolls.
  6. Bake at 200c for 20-30 min, until golden and light and puffy.
  7. Store in the fridge for upto 5 days. (if they last that long)
Nutrition Information
Serving size: 1 Calories: 99 Fat: 7.3 Saturated fat: 1.8 Carbohydrates: 1.3 Sugar: 0 Protein: 4.9

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