Makes 4 rolls
- 1 ¼ cups of Almond flour
- 1 cup of boiling water
- 5 Tablespoons of Psyllium Husk
- 3 Egg whites
- 2 Tablespoons baking powder
- 2 teaspoons Apple Cider Vinegar
- 1 teaspoon Himalayan salt
- Seeds are optional- I used sunflower seeds, sesame, flax and pumpkins seeds.
- Preheat your oven to 180°
- Boil up some water, place that water in a jug to cool slightly for a few minutes.
- Place some baking paper over a baking tray
- In a large bowl, place all your dry ingredients, mix and combine well with a whisk.
- Add apple cider vinegar and 1 egg white, and some water to the bowl of dry ingredients- mix well.
- Continue slowly combing in the 2 other egg whites and rest of your water until all is well combined.
- Be careful, water can vary slightly, the original recipe I followed has another ¼ cup of water again, which would have left my Almond flour unable to be moulded into rolls.
- As with oven times, there are always variable to any recipe, not even the best recipe may turn out the same for you. There is always the ‘freestyle’ to taste and texture element to baking and cooking.
- Once all your wet and dry ingredients are combined, start to roll into 4 balls of equal proportion. Your hands may get sticking, unable to roll balls- simply wash in warm water, dry off and continue.
- If im just wanting to make flat bread to go with soups, i use a piece of baking paper ( to prevent sticking) to squash the ball down flat on the baking tray!
- Place onto your baking tray. If you are using seeds, place seeds on the top of your rolls to decorate- you will be very impressed with yourself (maybe it was just me😉, when you see these little beauties rise, baking to a gorgeous brown color with seeds to boot!
Ovens will vary, approx 30-45 mins is the cook time so keep an eye on them! You know your rolls are ready when you can tap on them with your finger and they sound hollow.