Ingredients

The following ingredients have 4 Servings
  • 100 g tepid (lukewarm) water ((not hot))
  • 1 tsp inulin prebiotic fibre powder
  • 10 g dried active yeast
  • 100g almond flour
  • 2 TB arrowroot powder ((16g / 0.6oz))
  • 1 tsp baking powder
  • pinch salt
  • 1 egg
  • 1 egg white
  • 1 1/2 TB psyllium husk powder
  • 1 tsp mixed seeds ((optional))

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a small baking tray or deep roasting dish with parchment paper.
  • Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin. (Inulin is a prebiotic / soluble fibre. Its only 0.4g net carbs per teaspoon. I use it because it does an excellent job of activating the yeast in the absence of traditionally-used sugar).
  • Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
  • In the meantime, combine the almond flour, arrowroot powder, baking powder and a generous pinch of salt in a large bowl. In a separate bowl, whisk the egg and egg white together. (Don't discard the egg yolk: keep it in the fridge to add to scrambled eggs tomorrow for additional richness).
  • After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  • Transfer your almond flour mixture to a small food processor (food chopper). Add the whisked egg and blitz well to combine.
  • Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine.
  • Lastly, add the psyllium husk powder (and its important that the psyllium is added right at the end). Blitz well.
  • Immediately transfer the mixture to a large bowl. The psyllium husk powder is going to do what it does best here - and it will thicken the mixture, making it easier to work with. Set aside for 2 minutes.
  • Divide the mixture into 4 even-sized portions. Place them into the prepared dish in a mound the same size and shape as a burger bun. Leave a little space between each as they will swell and rise, but they do need to be relatively close to avoid them "spreading" too flat. Scatter over the mixed seeds (if using).
  • Bake in the oven for 10 minutes. Then, remove the dish from the oven and cover with foil. Reduce the temperature to 150°C (fan oven). This is 160°C for conventional ovens (or 340°F) and bake for an additional 18-20 minutes. I always rotate the dish halfway through too.
  • You can always check if the inside is cooked by inserting a cake tester or toothpick (it should come out clean). Enjoy these incredible rolls warm!