Ingredients
300 g water
200 g almond milk or oat milk, unsweetened
30 g husk
5 g olive oil
30 g sesame seeds
100 g almond flour
50 g cassava flour
50 g teff flour
70 g oatmeal, glutenfree
10 g baking powder, glutenfree
10 g baking soda
30 g seeds of your choice, I use sunflower seeds and pumpkin seeds
salt and black pepper
1 tbsp applecider vinegar eplaedik
sesame seeds, for garnish
Method
Mix water, plant milk and psyllium husk in a large bowl and let it sit for at least 5 minutes while the psyllium husk is absorbing the water.
Add the oil, baking agents, seeds and seasoning into the bowl and blend with a stand mixer, using the K beater. Let it sit for at least 15 minutes whilst the dry ingredients absorb the liquid. Can be much longer. Lastly, add the apple cider vinegar and and mix carefully, and just for a very short time. Just so that it blends well. It takes a bit of practice to find out exactly how much you need to mix, if you don’t mix it enough you might notice bubbles on the bread rolls after baking. Nothing serious, just so you know why it happens if it does.
Form the bread rolls with an ice cream spoon with feather and arrange them on a baking plate, lined with baking paper.
Bake the bread rolls on 180°C for about 50 minutes.
Garnish with sesame seeds.
They keep long in the freezer so that’s really convenient.
This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com