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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from . Use NO-SALT baking powder or it will be too salty - DON'T cut back on the salt. This is a very moist bread. Lasts at least a week-great for traveling. Doesn't need to be toasted. Ingredients:
1 1/4 cups blanched almond flour |
5 t psyllium fiber - konsyl |
2 tsp baking powder |
1 tsp sea salt |
135 g great egg spectations-egg whites |
1 cup boiling water |
Directions:
1. Preheat oven to 375 F (convection to 350F)
2. Combine flour, psyllium powder (no substitutes, flax meal wont' work), baking powder, and salt.
3. Mix until blended.
4. Add eggs and mix until a thick dough forms.
5. Add boiling water and mix until well combined and a thick dough forms.
6. Form into rolls - oil your hands to handle it better. Place on greased sheet or parchment paper.
7. Flatten with a spatula or they will be balls.
8. Bake 25-30 minutes for 6-8 rolls, 50-60 minutes if you make into larger sub rolls.
9. I made 14 small rolls.
10. Note: these are VERY filling.
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