Grain Free Bread Rolls
This recipe has 100g of cashews in it. If you’re wanting to use the grain free bread rolls for school lunches and you have a nut free school, then instead of cashews just use a combination of seeds (e.g. 50g pepitas and 50g sunflower seeds, or extra sesame / chia seeds – what ever you fancy to make up the 100g).
A side note on poop.
One of the perhaps surprising benefits of these grain free bread rolls is that they are great for bowel health, particularly for those with constipation or diarrhoea. There’s a good whack of psyllium husks in this recipe, as well as chia seeds. Both of these are like brooms for the bowels. Psyllium is a bulking agent (if you pop some in a glass of water you’ll see the effect) – it absorbs water and becomes mucilaginous. This is great for constipation because it draws more water into the bowels, softening the stool, and also great for diarrhoea as it will soak up excess water, resulting in better formed stools. After all, a great day begins with a great poop, so what a bonus that these buns can help. You can see how your poops score by checking out my “Know Your Poop” chart here!
Tips n Tricks
If you’re grinding up your psyllium husks in a Thermomix like I like do , then pop a square of kitchen paper towel under the lid (as per the photo below). It stops psyllium dust from flying everywhere. (It’s not necessary grind them, I just prefer the texture).
Grain Free Bread Rolls – Recipe
Dry ingredients:
- 80g (1/2 cup) Coconut flour
- 60g (3/4 cup) Psyllium seed husks (for a softer bread, grind the husks speed 10, 15 seconds to a POWDER)
- 25g Chia seeds
- 25g Sesame seeds
- 25g sunflower seeds
- 100g cashew nuts (for school, replace cashews with 100g additional combo of sunflower seeds / pumpkin seeds / sesame seeds)
- 3 tsp baking powder
- 1 tsp good quality sea salt (greyish in colour, damp in texture)
Wet ingredients:
- 2 Tablespoon Virgin Coconut Oil
- 350 to 400 g filtered water
- 3 organic / pastured eggs
Method
(Thermomix version):
- Pre-heat oven to 200 C.
- Grind the Psyllium seed husks for 1 min, speed 10.
- Add all dry ingredients into the Thermomix bowl,
- Mix on speed 7, 10 sec.
- Add the liquid ingredients, work as quickly as possible here.
- Mix for 1 min on speed 8.
- The dough should not be too dense and dry, the amount of liquid needed does depend on the brand or type of coconut flour being used.
- Add more water if necessary, and mix again for 20 to 30 sec.
- Tip onto a board, and if the dough mixture is not well mixed, finish the final kneading by hand.
- Shape in loaves or balls for rolls,
- Loaves: sprinkle with seeds. Rolls: roll in seeds (e.g., sesame seeds)
- Place on a greased tray and bake in the oven for 30 to 35 minutes (depending on the size of the loaves).
- Allow to cool completely before cutting.
If you are NOT using a Thermomix:
- Grind the psyllium husks into a powder in a coffee and spice grinder or high speed blender
- Grind the nuts and seeds into a flour in a coffee and spice grinder or high speed blender
- Once ground into flours, place the dry and wet ingredients into a food processor or large high speed blender and process until well mixed.
- The rest of the process is the same as the Thermomix version.
Enjoy!
xx
Could you make these without egg? My daughter is intolerant.
Cant wait to try this recipe!