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Here’s a tasty bread alternative I knocked up for lunch (inspired by some friends experimenting with the keto diet)! These keto bread rolls are gluten free, sugar free, high in protein & good fats, with plenty of fibre, minimal carbs & (best part) they actually have great texture & taste awesome with anything you’d normally have with bread! Keto friendly, diabetic friendly…seriously, you should make these! This super easy recipe will make you a dozen buns just smaller than a tennis ball (let’s say handball sized buns!?) Perfect for lunches or using anywhere you’re craving a bread-type product. Add your own extras – could be mixed spice & orange zest for a hot cross bun kinda feel, olives & rosemary would be amazing…semi-dried tomato / parmesan / etc etc…& an egg-free vegan adaptation would be no problem – just use soaked chia or flaxseed as the egg replacement. These babies ended up as a low carb lunch platter with some salad, fresh pesto, butter, olive tapenade, & avocado! Total hit.
2.5 cups of almond meal
50g psyllium husk
4 tsp baking powder
2 tsp sea salt
4 tsp apple cider vinegar
2 cups boiling water
6 egg whites
6 tbsp activated Blend11 (you could do 8 for a seedier bun)
1. Preheat oven to 175°C. Mix dry ingredients in a large bowl.
2. Boil water and add it, the vinegar and egg whites into bowl, whilst beating with a hand mixer for about 30 seconds. Don’t over mix dough, consistency should be similar to Play-Doh.
3. Moisten hands and make 12x handball sized buns. Place on a baking paper lined oven tray.
4. Bake on lowest shelf in the oven for 90 minutes. They’re ready when nicely browned & you can hear a hollow sound when you tap the bottom of the bun.
5. Serve with butter / toppings of your choice.
Thank you to Jeanie for this recipe!