These are our best “grainy” keto bread rolls to date! Simply amazing! You can swap the sesame seeds for black sesame seeds, use brown og golden flaxseed, swap pumpkin seeds with hemp hearts – whatever your heart (or should I say mouth) desire. See pictures under recipe card for varieties 🙂
Our best "grainy" keto bread rolls!
Skrevet av: Fett & Forstand
Serveringer: 14 rolls
Ingredienser:
- 200 g almonds with skin (or almond flour)
- 50 g pumpkin seeds
- 40 g sesame seeds
- 60 g flaxseed (golden or brown, to your preference)
- 50 g chia seeds
- 20 g hemp protein powder or oat fiber (alternatively 40 g almond flour)
- 3 tsp baking powder
- 5 tbsp Psyllium husk powder
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 1.5 dl liquid egg white (egg white from about 4 medium to large eggs or 6 small - the amount should be measured in deciliter to ensure a good result)
- 5 dl boiling water
Fremgangsmåte:
- Preheat oven to 180°C/355°F.
- Pulse almonds to flour in food processor or blender - make sure not to over blend to avoid nuts and seeds releasing too much fat.
- Pulse sesame seeds, flaxseed and chia seeds in the blender until fine grained.
- Crush the pumpkin seeds at the end, just give them a few "pulses" until they are coarse.
- Mix all dry ingredients in a bowl.
- Boil water and add apple cider vinegar.
- Add the egg whites and mix well.
- Pour over boiling water and stir until dough thickens.
- Divide the dough into 14 and shape rolls.
- Wash with water or egg and sprinkle on some seeds or oat fiber (for flour look) if desired.
- Bake on mid shelf for 60 minutes.
- Let cool on wire rack.
