Fabulous grain-free recipe, something to make a sandwich with or put your poached eggs on top of!
A light and fluffy bread alternative can be hard to come by on a Paleo or Keto diet. These fabulous rolls are light, look like bread and are low carb (4.2g net carbs per roll) high in protein (10g each) and fibre (8.1g).
They are fairly 'eggy spongy' due to the number of eggs in the recipe, but it is these which keep the bread light enough for a sandwich rather than a solid lump. They toast well too.
Dry Ingredients (makes 10 rolls)
150g Almond flour
40g Psyllium Husk powder
60g Coconut Flour
75g Ground Flaxseeds
4 Tsp baking powder
1 Tsp Sea Salt
Sesame or Poppy Seeds to sprinkle on top if you don't mind clearing them up every time you slice into a rol!
Wet Ingredients
4 Tbsp Apple Cider Vinegar
6 Large Egg whites whisked to soft peaks (Save the yolks for making mayo or custard!)
2 Large eggs
480mls warm water
Pre heat oven to 175C (Fan oven 160c) 350F, Gas 4
Line 2 baking sheets with greasproof paper.
Method
Mix all the dry ingredients in a large bowl.
Boil the water and add the Apple Cider Vinegar.
Add the whisked egg whites, whole eggs and water to the dry ingredients and fold together until well mixed in.
Allow a few minutes for the psyllium to soak up the fluids
Take around a tennis ball size of mix and lightly form a ball and place on baking sheet. Sprinkle with the seeds if doing so.
Flatten each roll slightly and make sure they're not placed too closely together.
Place in preheated oven for 45-50 minutes keeping an eye on how they're browning. In my oven I have to turn the trays around to ensure even baking.
After 10-15 minutes briefly open the oven door to allow steam to escape.