Updated: Jan 15
Bread...it seems to be one of the hardest things to give up when you're looking to adopt a low carb, healthy keto diet. However, bread may is not necessarily off the menu, with a few key ingredient changes, bread is no longer banished, instead it's a healthy addition that won't see your blood sugars soaring as with traditionally, wheat-based breads.
Traditional flour is replaced with seed-flours and psyllium husk, to create light and bouncy rolls that are hardly distinguishable from your favourite wholemeal bap.
Toasted and sliced, these rolls really are so convenient and are a match made in heaven paired with buttery scrambled eggs of mashed avocado.
Makes: 15 rolls
Cooking time: 45 mins
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
60g coconut oil
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.
Alternatively buy your remade keto rolls from the Sow and Arrow website: www.sowandarrow.com
Recipe taken from Primal Living in a Modern World, Pauline Cox BSc MSc
Currently on offer with a £5 special discount.
To learn more about the healthy keto lifestyle, join our Healthy Keto Diet & Lifestyle Facebook group