Description
These delicious keto bread rolls with walnuts are the perfect gluten-free and lectin-free option for anyone who is looking for a healthy alternative to traditional bread. Made with nutrient-rich walnuts and a handful of other wholesome ingredients, these bread rolls are not only easy to make, but they also taste amazing. Whether you’re on a keto diet or simply looking for a healthier bread option, these keto bread rolls with walnuts are the perfect addition to your meals. Recipe courtesy of Janet Kniss of Lectin-Free Solutions.
Ingredients
- 1 cup walnuts
- 1/4 cup coconut flour
- 5 tablespoons psyllium husk powder (not whole)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 2 teaspoons apple cider vinegar
- 1 cup hot water (boiled)
- Optional: a few tablespoons of sesame seeds
Instructions
- Preheat the oven to 350F/180C.
- Add the walnuts, coconut flour, psyllium husk powder, baking powder, and salt to a food processor, and mix until the walnuts are ground, and everything looks like flour.
- Add the eggs and apple cider vinegar and pulse a few times until the eggs get incorporated into the dry ingredients.
- With the food processor running on low, gradually add the hot water. You should get a ball of homogenous, stiff dough.
- Take the dough out, shape it into a ball, then portion it into 6 or 8 pieces (6 for bigger rolls, like for hamburgers, and 8 for smaller rolls, for sliders).
- Shape into balls. If you want to top the rolls, dip the top in warm water, then dip them again into the sesame seeds.
- Arrange on a baking sheet on parchment paper (with space in between as they grow quite a lot) and bake for 45 minutes, without peaking in, then turn off the heat and let them in the oven for another 30 minutes. Adjust the baking time to the size of the rolls, and if you know your oven runs hot, reduce the time by a few minutes.