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
- 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.
- Add to this the remaining dry ingredients and combine well.
- Then add the remaining wet ingredients and blend until you have a sticky wet dough.
- Line a baking tray with baking paper and form palm size balls of dough and place onto baking paper.
- Bake on 180 Degrees Celsius for 20-35minutes.
- 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.
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