VEGAN BREAD ROLLS
Category
Classical & MKD Recipes
Fat: 44.65g Protein: 16.89g CHO:5.97g Kcal: 493 MKD 5.97g CHO TOTAL 1.49g CHO PER LOAF
Notes
Mo’s tip: Easy to batch up.
If you make a loaf instead of rolls, I would suggest doubling the recipe and
making a small loaf, increase the cooking time to 50 minutes.
Each roll is: 11.16g fat / 4.22g protein / 1.49g CHO
Ingredients
- 80g Ground almonds
- 12g Psyllium husk
- 8g Egg replacer – FREE AND EASY BRAND
- 90g BOILING water
- 7g White wine vinegar
- You will also need a pinch of salt, 3g LOW CARB GLUTEN FREE baking powder (I used Dr Oetker), and 6 tablespoons of COLD water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix the ground almonds with the psyllium husk, baking powder and salt.
- Mix the egg replacer with the COLD water and vinegar, mix well then add it to the dry ingredients.
- Pour in the BOILING water and mix until a dough forms.
- Grease a baking tray or line with a non-stick liner.
- Divide into equal portions, I made 4 small rolls, you will find they shape really easily.
- Bake for approximately 35 minutes until cooked through.
- Leave to cool on a wire rack.
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