Bread Rolls

Blender Bread Rolls

Makes 8 small dinner rolls perfect for lunchboxes


  • 20g chia seed, ground
  • 30g linseed, ground
  • 25g pepitas, ground
  • 60g psyllium husk
  • 60g coconut flour
  • 2 tsp bicarb soda¬† (Aluminum free one)
  • 1 1/2 tsp salt
  • 1 tbsp honey
  • 2 tbsp coconut oil
  • 4 eggs
  • 330g water
  • 1 tbsp Apple Cider Vinegar


  1. In a blender or TM grind the chia, linseed and pepitas together to make a fine flour. This is sometimes best achieved by grinding each separately.
  2. Add to this the remaining dry ingredients and combine well.
  3. Then add the remaining wet ingredients and blend until you have a sticky wet dough.
  4. Line a baking tray with baking paper and form palm size balls of dough and place onto baking paper.
  5. Bake on 180 Degrees Celsius for 20-35minutes.
  6. Cool bread rolls on the baking tray for 5-10 minutes before moving them to a drying rack.


– In step three depending on the blender you may wish to combine the wet ingredients together first by beating as the mix becomes quite sticky in the blender.

-The rolls will be quite dark on top and look like rye bread when cooked. The underside of the roll dark brown but not burnt.

Copyright (c) Akesis Balance 2014. All rights reserved.