This is the first paleo roll that I made back in 2012. I do not like the eggy taste in bread and rolls, and I wanted to make a salty, delicious roll which can be a good base for my paleo sandwich.
These turned out great and I still make them quite regularly. Just a note to be sure to let them cool down before you cut into them. The consistency will be completely different once you let it cool down. Depending on the occasion I like to play around with the size, you can make them a little smaller for entertaining or a little bit bigger for a filling sandwich.
Paleo Bread Roll
- 40 gram psyllium husk
- 360 ml water
- 2 tbsp olive oil
- 2 tbsp cashew butter or hazelnut butter
- 80 gram macadamia nut flour or hazelnut flour
- 60 gram arrowroot flour
- 1 tsp baking soda
- 2 tbsp chia seed
- 1 tsp dried herb mix Italian or Provencal, it's optional
- 1 tsp himalaya salt
- Preheat the oven to 200°C and place baking paper to your baking tin.
- Mix psyllium husk with water, wait 3-4 minutes till the texture turns elastic (like jelly).
- Mix flours with baking soda, chia seeds, salt and your favorite dried herbs.
- Add 2 tbsp olive oil and 2 tbsp nut butter to the elastic psyllium husk and mix.
- Add dry ingredients to psyllium mix and knead by hand for 2-3 minutes.
- Section the dough into pieces and make 6-8 rolls.
- Put them into the oven on a baking tin and bake for 40-42 minutes.
- Do not eat it immediately after baking, wait until it’s cold as the consistency will still be slightly jelly-like while still hot.