Keto Bread Rolls, Gluten Free and Delicious

These bread rolls are my lifesaver! I adore them and eat them regularly. I slice them and freeze them so that I have them to hand at the pop of a toaster! The psyllium husk is a fantastic source of fibre for your friendly gut bacteria. The sesame, chia and other wonderful ingredients make these rolls a real nutrient-dense hit!

Makes: 15 rolls

Temperature: 170C

Cooking time: 45 mins

Ingredients:

150g psyllium husk

150g coconut flour

100g almond flour

30g chia seed (ground)

30g linseed (ground)

30g sesame seed (ground)

5tsp baking powder

1.5 tsp salt

2 caps apple cider vinegar

6 eggs

60g coconut oil

750mL water

Let's do this

Combine all of the dry ingredients in a bowl. I use my hands and just rub all of the ingredients together until it resembles an evenly coloured sand. Mix all of the wet ingredients together. Combine the wet mixture with dry. Work it all together into a nice dough. It will look very odd when you initially add all of the liquid to the dry! It will very quickly absorb the moisture and turn into a rather interesting Play Doh consistency! Weight out 100g portions (or eyeball it!) Pour a little melted coconut oil into your hands and work each portion into a smooth ball. Place on a baking sheet lined with parchment paper. Sprinkle sesame seeds on top. Bake for 45 minutes.

Let them cool and then slice and freeze or store in the fridge for 4 days.

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Recipe taken from Primal Living in a Modern World, Pauline Cox BSc MSc