BASE | BREAKFAST | LUNCH

Curb Your Carb Cravings

The first time I made these rolls, I was so excited when I saw them starting to rise! Our recipe uses psyllium; a soluble fibre derived from the seeds of a herb native to India, known to help promote regularity and overall digestive health. When mixed with water, it makes a gel-like substance and works similar to gluten in baking.

Perfect alongside a wholesome bowl of soup or packed with your favourite fillings. We have loved stuffing them with bacon (nitrate-free!) and egg, on a lazy weekend morning.

DAIRY-FREE | GLUTEN-FREE | LOW-CARB | PALEO | VEGETARIAN

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Grateful Guts Bread Rolls

Prep Time10

Cook Time50

Total Time1

Course: Base

Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian

Servings: 4

Equipment

Oven
Electric Whisk

Ingredients

Dry Ingredients

150 g Ground Almonds
40 g Psyllium Husk
½ tsp Baking Soda
pinch Salt

Wet Ingredients

2 Eggs
2 tsp Apple Cider Vinegar
225 ml Warm Water

Topping

sprinkle Sesame Seeds

Instructions

Pre heat oven to 180°C and line a baking dish.
Combine all the dry ingredients: ground almonds, psyllium husk, baking soda and salt.
Separate egg whites and egg yolks.
Add cider vinegar to egg whites, and using the electric whisk, whisk until peaks form.
Mix the egg yolks with the warm water.
Slowly pour in the yolk and water mix into the dry mixture and combine using the electric whisk until fully combined.
Fold in the egg white mixture.
With your hands form 8 small balls or 4 large.
Place on baking dish. Sprinkle with sesame seeds.
Bake for 40 minutes.