Not only gluten-free but grain-free, these are a healthy alternative to processed gluten-free rolls.
About this Recipe
These rolls have a springy texture and are great for lunchboxes. It is important to drink plenty of water when consuming psyllium husks, in order to benefit from their gut-friendly fibre.
Makes 10-12 rolls
Step by Step Instructions
- 60g psyllium husks
- 10g coconut sugar
- 80g coconut flour
- 2 heaped tsp baking powder
- 25g chia seeds
- 25g pumpkin seeds
- 25g sesame seeds (plus extra for sprinkling over the top)
- 1.5 tsp salt
- 25g linseeds
- 400ml water
- 3 eggs
- 2 tbsp coconut oil, melted
In a food processor, grind the psyllium husks for 1 minute at full speed, until finely ground. (Thermomix users 1 min speed 10)
Add the dry ingredients and process for 10-20 seconds at medium speed, to crush the seeds. (Thermomix users 10 sec speed 7)
Add the water, eggs and melted coconut oil. If using a Thermomix, set the knead function for 2 minutes. Otherwise, remove the dough from the food processor and knead by hand until soft and stretchy.
Roll the dough into a log and sprinkle additional sesame seeds on top, rolling the log over them to cover it completely.
Cut the log into 10 to 12 pieces and roll into balls, flattening them slightly.
Place on a baking tray lined with baking parchment and bake for 20 mins in a pre-heated oven at 200C.
Cool completely on a wire rack before cutting.
Psyllium husks are great for bowel health, acting like a broom to remove debris from the gut walls and helping to regulate bowel movements.
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