Bread Rolls
Ingredients:
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 + 3 tbsp whole psyllium husk
1/2 tsp salt
2 tsp baking powder
2 tsp apple cider vinegar
1 tbsp avocado oil
1 cup hot water (think bath temperature)
2 tbsp sesame seeds (optional topping)
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl add all the dry ingredients together.
Add apple cider vinegar, avocado oil, and stir in the hot water. Combine for one minute using a spatula, the water will absorb gradually, drying out the mixture to create the bread dough. It should stay a bit soft and sticky but you should be able to form a ball with your hand.
Set aside for 10 minutes to let the fibers absorb the liquid. The dough should be elastic, soft and easy to divide into 6 small balls.
Roll each small ball in your hands and place them one by one on the baking tray. No need to leave more than half a thumb between each roll as they won't expand while baking.
Using a pastry brush (or your fingertips if you don't have one) brush the top of each roll with a bit of tap water.
Sprinkle some sesame seeds on top, if you so desire.
Bake 40-45 minutes. I recommend you place the tray at the very bottom of the oven for 30 minutes then swap to the top level of the oven for the remaining 10-15 minutes. Watch them closely the appropriate time will differ oven to oven.
Fully cool down on a cooling rack. (or not, I love to eat them warm with a dab of ghee and sea salt, yum!)
Slice halfway and enjoy as a bread roll, mini burger bun or sandwich bread.
Store in pantry for 4-6 days. You can also freeze the bread and double the recipe to make more ahead of time. Enjoy!
