I decided to make some "bread rolls" today. I'm not really sure something that does not contain any flour or yeast can be classified as bread, so I added the quotation marks around the words. When I was first diagnosed with wheat allergy, my first concern was not being able to eat bread anymore. This recipe for flourless bread rolls has been a life saver! My husband is so in love with them that he constantly asks me to make some and prefers them to normal bread.
These are not very low-calorie rolls but eating just one makes you feel full and keeps the hunger away for many hours, so I don't think they are the worst thing you could put in your mouth. Nuts and seeds are also healthy and have a good nutritional value, so in my opinion these are better for you than the normal white bread rolls.
These are not very low-calorie rolls but eating just one makes you feel full and keeps the hunger away for many hours, so I don't think they are the worst thing you could put in your mouth. Nuts and seeds are also healthy and have a good nutritional value, so in my opinion these are better for you than the normal white bread rolls.
"Bread rolls"
Makes 8
200 g (7 oz) cheese, grated (I like using mozzarella or Emmental)
2-3 eggs
2 carrots, grated
1 apple, grated
2.5 dl (1 cup) ground nuts (about 200g, almonds and peanuts are both good, cashew nuts work amazingly as well)
2 dl (0.8 cup) ground flaxseed
1 tsp baking powder
Preheat your oven to 250 degrees C (485 F).
Mix the ground nuts, flaxseed and baking powder. Add all the other ingredients, eggs one at a time. You should be able to make balls of the mixture, so add the third egg if it doesn't hold together, crumbles and feels too dry.
Make 8 balls of the mixture and place them onto a lined baking tray. Press them down slightly. Bake in the oven for 12-15 minutes or until the cheese has melted and the rolls have a nice brown color. Let them cool for a while before serving.
Store in fridge up to a week.
Makes 8
200 g (7 oz) cheese, grated (I like using mozzarella or Emmental)
2-3 eggs
2 carrots, grated
1 apple, grated
2.5 dl (1 cup) ground nuts (about 200g, almonds and peanuts are both good, cashew nuts work amazingly as well)
2 dl (0.8 cup) ground flaxseed
1 tsp baking powder
Preheat your oven to 250 degrees C (485 F).
Mix the ground nuts, flaxseed and baking powder. Add all the other ingredients, eggs one at a time. You should be able to make balls of the mixture, so add the third egg if it doesn't hold together, crumbles and feels too dry.
Make 8 balls of the mixture and place them onto a lined baking tray. Press them down slightly. Bake in the oven for 12-15 minutes or until the cheese has melted and the rolls have a nice brown color. Let them cool for a while before serving.
Store in fridge up to a week.
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| ready! |
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