These low carbohydrate coconut & seed rolls are a great option to the buns in my last blog if you haven’t got, or can’t use, psyllium husk. Replacing psyllium with coconut flour makes another versatile roll, although it is slightly more ‘cakey’ in texture. Quick and easy to make, these rolls keep well in the fridge for several days and can also be frozen.
Low Carbohydrate Coconut & Seed Rolls
- 1 cup of ground sunflower seeds
- 2 level Tablespoons ground flax seeds
- 4 level Tablespoons of coconut flour (no added sulphur dioxide)
- 1/2 teaspoon baking powder
- 2 Tablespoons extra virgin olive oil
- 2 eggs
- 1 Tablespoon lemon juice
- Preheat the oven to 180 degrees Celsius
- Line a baking sheet with non-stick baking paper
- Place ground seeds, coconut flour and baking powder in a bowl and mix to remove any lumps.
- Add the eggs, lemon juice and oil and stir well.
- This will create a sticky mixture.
- Take dessert spoonfuls and with light fingers, shape into 6 balls or long rolls
- Bake for 25 minutes until risen and golden
- Allow to cool. Serve with soup or salad.
- Spread with coconut oil to replace butter or margarine. Either use coconut oil straight from the jar or mix 50:50 with extra virgin olive oil. Allow to set in the fridge and then use as needed.