Coconut Flour Psyllium Husk rolls are super soft, gluten free and offer a low GI option to other bread alternatives. Psyllium husks are a form of fibre and come from the plantago plants seed. Lately it has become very popular in low carb baking because it reacts similarly to gluten. If you are ever making a recipe and just want to hold it together – add a little psyllium husk and your batter will suddenly stick. Coconut Flour Psyllium Husk bread can also be made using this recipe.
60g psyllium husks
80g Coconut Flour
25 g Chia seeds
25g pumpkin seeds
25g sunflower seeds
2 tsp baking powder
1 tsp Himalayan salt
3 x eggs
2 tbsp coconut oil
Preheat the oven to 200 C.
Place psyllium husks until a blender and grind.
Add dry ingredients: coconut flour, chia seeds, pumpkin seeds, linseed, sunflower seeds, baking powder and salt to husks and further blend together.
In a separate bowl mix together eggs, coconut oil and water.
Add quickly the dry and wet ingredients together. Mix, then knead dough for 2 mins.
Turn dough onto a floured mat and form into a log
Cut log into 10-12 pieces and shape into balls.
Place on a baking tray lined with paper and bake 20-30 minutes
Allow to cool on a wire rack completely before cutting.
1. To make Coconut Flour Psyllium Husk rolls vegan substitute the 3 eggs for three (3) tablespoons of linseed combined with six (6 ) tablespoons of hot water, making a sticky paste. Add this to the other wet ingredients.
2. If you would like to make a loaf of bread instead, simply stop at step 6, place in a bread or loaf tin and place in oven. Cooking time will be extended to around 45 mins.