These rolls suit almost all universal protocols, except for antihistamine protocols. Perfect for paleo, LCHF, Mediterranean diets without sugar or wheat. Preparation takes 5 minutes, baking takes 55 minutes.
- 130 g almond flour
- 30 g coconut flour
- 35 g psyllium
- a pinch of salt
- a pinch of baking powder
- a dash of vinegar
- 1 tbsp. olive oil
- 320 ml of water
I've also made these rolls with other types of flour (I have dozens): pine nut + sesame, hazelnut + chickpea, pumpkin seed + flaxseed. The key is to maintain the proportions and mix each new ingredient carefully, adding a new one every 20 seconds.
Mix everything together, shape into 6–8 rolls, and bake at 160°C for 50–60 minutes.
I've also made these rolls with other types of flour (I have dozens): pine nut + sesame, hazelnut + chickpea, pumpkin seed + flaxseed. The key is to maintain the proportions and mix each new ingredient carefully, adding a new one every 20 seconds.
Mix everything together, shape into 6–8 rolls, and bake at 160°C for 50–60 minutes.
