Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free)
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 56.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 199.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 5.4 g
- Protein: 3.4 g
View full nutritional breakdown of Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free) calories by ingredient
Introduction
Based on Maria's "Healthified" Sub recipe (http://mariahealth.blogspot.com/2012/07/toasted-Sub-sandwich-and-panini.html) Based on Maria's "Healthified" Sub recipe (http://mariahealth.blogspot.com/2012/07/t
oasted-Sub-sandwich-and-panini.html)
Number of Servings: 15
Ingredients
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1/2 cup Coconut flour (2.5 oz)
5 tbsp Psyllium Husk Powder (45 g)
2 tsp low-sodium baking powder
1 tsp ground sea salt
1 tsp chia seeds
1 tsp caraway seeds
1 tsp sesame seeds
1 tsp poppy seeds
8 egg whites (= 1 1/2 cup liquid egg whites)
2 1/2 tbsp apple cider vinegar (1 oz)
1 cup BOILING water (or 7 oz of weight)
Directions
Preheat oven to 300 degrees.
Line a couple of cookie sheets with parchment paper and give a light spray with oil or Pam.
In a medium sized bowl, combine the all dry ingredients. Mix until well combined. Add in the eggs & vinegar and mix until a thick dough forms. Add BOILING water and mix until well combined and dough firms up.
The dough will be sticky, but take small balls of dough and pat into flat-ish bun shapes. You should be able to get approximately 15 "dinner rolls" out of this recipe.
Cook for approx 25 minutes, then flip the rolls over and cook for another 25 minutes.
Fresh out of the oven, they will be a bit crunchy (almost like a meringue) but, let cool & put into a ziploc overnight and you will have soft dinner rolls!
Serving Size: make approx 15 3" rolls
Line a couple of cookie sheets with parchment paper and give a light spray with oil or Pam.
In a medium sized bowl, combine the all dry ingredients. Mix until well combined. Add in the eggs & vinegar and mix until a thick dough forms. Add BOILING water and mix until well combined and dough firms up.
The dough will be sticky, but take small balls of dough and pat into flat-ish bun shapes. You should be able to get approximately 15 "dinner rolls" out of this recipe.
Cook for approx 25 minutes, then flip the rolls over and cook for another 25 minutes.
Fresh out of the oven, they will be a bit crunchy (almost like a meringue) but, let cool & put into a ziploc overnight and you will have soft dinner rolls!
Serving Size: make approx 15 3" rolls
Member Ratings For This Recipe
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CD13745366
I made these today but I didn't have the chia seeds, sesame seeds or poppy seeds. They turned out great and the caraway seeds had a nice rye flavor. I will make them again but instead I will only make 8 so they will be sandwich sized. - 3/20/13
Reply from SNAPSHOTSTACY (3/20/13)
The great thing about this recipe is it's so versatile!! Use any seeds you want - or none.
It's also pretty yummy with some Stevia & cinnamon/nutmeg instead of seeds/onion!!
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