Seeded bread rolls

Fræbollur með huski


300 g water

450 g almond milk (unsweetened)

100 g chia seeds

50 g brown linseeds

100 g almond flour

55 g cassava flour

50 g teff flour

50 g psyllium husk

2 tsp psyllium husk powder (not necessary)

55 g mixed seeds, f.ex. pumpkin seeds, sunflower seeds and linseeds.

70 g finely ground gluten-free oats, or sesame flour

10 g baking soda

10 g cream of tartar

10 g extra virgin oil

salt and black pepper

sesame seeds for decorating


Preheat the oven to 180°C.

Mix water, almond milk, chia seeds and linseeds in a large bowl and let it wait for 5 minutes. Stir occasionally and it should become a bit gel like.

Fræbollur með huski

Add the rest of the ingredients to the bowl. Blend with a stand mixer, using the K beater. The dough is ready when it sticks together, and feels like a regular bread dough.  Use muffin forms, and put one big tablespoon of dough in each form. It’s also fine to form it with an ice cream scoop and arrange on a baking tray. Sprinkle some sesame seeds over each bun.

Bake for 45-50 minutes on 180°C

Fræbollur með huski

Fræbollur með huski

Video – Part 1

Video – Part 2

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