VEGAN BREAD ROLLS
27th September 2023
Category
Classical & MKD Recipes
FAT: 89.29g Protein: 33.77g CHO: 11.54g Kcal: 985 MKD 11.54g CHO TOTAL 1.92 g CHO per roll
Notes
Mo’s tip: Other brands of egg replacer are available, just check the values.
Each roll will give: 14.88g fat / 5.62g protein / 1.92g CHO
Ingredients
- 160g Ground almonds
- 25g Psyllium husk
- 9g Egg replacer – FREE AND EASY BRAND
- 160g Boiling water
- 15g White vinegar
- You will also need 1 teaspoon of salt, 2 teaspoons of BARKAT baking powder and 45mls of COLD water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix the ground almond with the psyllium husk, baking powder and salt.
- Gradually mix the egg replacer with 45mls of COLD water, then add the vinegar, leave for 1 minute, then add the almond mixture, mix well.
- Pour in the BOILING water and mix until a dough forms.
- Grease a baking tray or line with a non-stick liner.
- Divide into 6 equal portions, then shape into bread rolls, you will find a spoon helps to shape them.
- Bake for approximately 40 minutes until cooked through then leave to cool on a wire rack.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.