Ingredients
Dry Ingredients
- 150 g flaxseed
- 40 g coconut flour (or 50 g almond flour)
- 25 g ground psyllium husks
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 300 ml very hot water
- 2 eggs
Topping
- Sesame seeds or flax seeds (optional, for sprinkling)
Instructions
- Grind Flaxseeds: Grind the flaxseeds into flour while fresh to preserve their valuable nutrients and ensure the best flavor and texture.
- Mix Dry Ingredients: Combine the freshly ground flaxseed, coconut or almond flour, ground psyllium husks, baking powder, and salt thoroughly in a mixing bowl.
- Add Wet Ingredients: Pour the very hot water and add the eggs to the dry mixture. Mix thoroughly until you achieve a consistent dough.
- Rest Dough: Allow the dough to rest for 10 minutes so the psyllium husks can absorb moisture and develop their binding effect, which will help in bread-like texture formation.
- Form Rolls: With damp hands to prevent sticking, shape the dough into six equal rolls. Place them on a baking sheet and optionally sprinkle with sesame or flax seeds for added texture and flavor.
- Bake: Bake the rolls in a preheated oven at 180°C (356°F) using top and bottom heat for approximately 60 minutes until they are cooked through and firm to the touch.
Notes
- Grinding flaxseeds fresh preserves nutrients and enhances taste.
- Using hot water helps the psyllium husks activate and bind the dough effectively.
- Resting time is essential for dough consistency and structure.
- Optional seed toppings add extra crunch and nutritional benefits.
- Store rolls in an airtight container to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free