Flaxseed Rolls (gluten-free, low carb)
Linseeds and flaxseeds are the same thing. These rolls taste remarkably ‘bread-like’ and are naturally gluten-free. The egg gives them a light and springy texture, similar to traditional bread. With no-proving time you can have these on the table in less than 30 minutes.
These are adapted from a Hemsley and Hemsley recipe. These rolls are great for those avoiding wheat and gluten and are a rich source of phytoestrogens which are thought to support natural hormone balance. The soluble fibre helps to feed the gut bacteria and keep everything moving along nicely in the gut. They are one of my most popular recipes with my clients.
Ingredients, makes 6-8
150g whole golden flaxseeds
½ teaspoon sea salt
½ teaspoon bicarbonate of soda
2 tablespoons apple cider vinegar or lemon juice
3 tablespoons water
For topping: chia, sesame or poppy seeds
- Preheat the oven to 180°C fan
- If using whole golden linseeds, grind for ten seconds in a mini food processor to make a flour. Alternatively you can use milled flaxseeds.
- Transfer the linseeds to a bowl and add the sea salt and the bicarbonate of soda.
- Whisk the three eggs with the water. When slightly fluffy, add the apple cider vinegar. Again, I do this in my bullet blender.
- Stir the egg mixture into the linseeds and mix well. When well combined, leave to thicken for around two minutes.
- Cover a tray with baking parchment and spoon out into six to eight mounds. Sprinkle with sesame seeds, chia or poppy seeds.
- Bake for 18-22 minutes until the rolls feel springy to touch.
- Allow to cool before slicing in half and serving.
TIP: try adding caraway or fennel seeds, turmeric, pepper or other flavours. I love salt and pepper in summer and warm turmeric in winter. These freeze well.