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Nut free, gluten free rolls.

Petra
Prep Time 10 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Breakfast, Snack
Servings 12

Ingredients
  

  • 1 cup psyllium husks 60g.
  • 1/2 cup coconut flour 60g.
  • 3 Tbsp quinoa 40g.
  • 3 Tbsp linseed 35g.
  • 3 Tbsp chia seed 40g.
  • 1/4 cup sunflower seeds 35g.
  • 1/4 cup pepitas 40g.
  • 1 tsp himalayan salt.
  • 1 tsp baking powder.
  • 1 tsp bi-carb soda.
  • 140 g egg white.
  • 1 Tbsp apple cider vinegar.
  • 2 Tbsp olive oil.
  • 450-500 ml boiling water.
  • Sesame seeds to garnish.

Instructions
 

  • Pre heat oven to 180 C.
  • Place all of your dry ingredients into a food processor and pulse until it becomes a smooth flour like consistency.
  • Transfer your flour to a large mixing bowl, add the egg whites, vinegar and olive oil, stir together, making a big clump.
  • Pour in 450ml of the boiling water and quickly stir it around. It should come together into a play dough type consistency. If you need to add a bit more water you can.
  • Use another bowl filled with water to wet your hands, then grab a large handful of mixture and shape into a palm sized circle shape, flattening it to around the same thickness of your palm. Similar to making a hamburger pattie.
  • Working quickly, repeat the process to make 12 rolls, placing them onto a tray lined with baking paper. Pat the tops of them with water to moisten and sprinkle some sesame seeds on top, pressing them in a bit.
  • Place the tray into the oven and bake for 55-60 minutes. You’ll know they are cooked when they feel hollow when tapped on the underneath.
  • Allow to cool completely before slicing.
Keyword gluten free, Nut free