These helped me survive the early weeks of carb cravings and bread withdrawal, and I still make a batch every week. With a crunchy crust and light and fluffy crumb, they are adapted from Maria Emmerich’s bread recipe. They are best served warm or toasted, slathered with lots of melting butter.
Note: Because of the psyllium, drink plenty of water with them, and limit yourself to one or two rolls a day. Psyllium has laxative properties, which I have found beneficial on a low carb diet, but it can block the gut if you eat too much or forget to drink.
Delicious Light and Fluffy Rolls with a Crunchy Crust
- 150gm almond flour
- 40gm psyllium husk
- 2 tsp baking powder
- 1 tsp sea salt
- 3 egg whites
- 200 ml boiling water
- 50 gm unsweetened, full fat yoghurt
- Sesame seeds (optional)
What to do:
- Turn on the oven to 175C
- Combine the dry ingredients
- Mix in the egg whites (don’t over mix)
- Mix in the hot water (don’t over mix)
- Stir in the yoghurt
- Form into six rolls
- Roll tops in sesame seeds (optional)
- Bake for 1 hour
- Cool for 5 minutes
Variations: 1. Add 1 tsp cumin and 1/2 tsp turmeric to the dried ingredients. 2. Add 1 tablespoon poppyseeds to the dried ingredients. 3. Add 1 tablespoon caraway seeds to the dried ingredients. 4. Add 2 tablespoons ground flax seeds to the dried ingredients.