Keto Pav/Dinner Roll

  • Servings: 4
  • Difficulty: easy
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This recipe is adapted from here, with some modifications. Thank you Carine!!!

Ingredients
Dry ingredients
1 1/4 cup almond flour (122g)
1/4 cup coconut flour (30g)
1/4 cup + 3 tablespoons ground psyllium husk (37g)
1/2 teaspoon salt
2 teaspoon baking powder
Modifications:
1 tsp coriander powder

3 cloves garlic minced

1 tsp Chili powder
Wet ingredients
2 tespoon apple cider vinegar
1 tablespoon olive oil (Modification: 3 tbs)
1 cup hot water – think hot bath temperature like 40C
Toppings
2 tablespoons sesame seeds – optional
Instructions
Preheat oven to 375F (180C) Lay a baking tray with parchment paper. Set aside.

In a large mixing bowl add all the dry ingredients first : almond flour, coconut flour, ground psyllium husk, baking powder, garlic, chili powder, coriander powder and salt. Stir to combine.

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Add apple cider vinegar, olive oil and stir in the hot water. Combine for 1 minutes with a spatula, the water will absorb gradually, drying out the mixture to create the bread dough. It should stay a bit soft and sticky that is normal but you should be able to form a ball with your hand. If not add slightly more husk 1 teaspoon at a time. You want the ball to hold together, it is ok if it is moist. Don’t add more than 1 tablespoon of husk.

 

Set aside 10 minutes to let the fibre absorbs the liquid . The dough should be elastic, soft and easy to divide into 8 small balls.

Roll each small balls between your hands and place them one by one on the baking tray. No need to leave more than half thumb between each bread as they won’t expend while baking.

 

With a pastry brush, brush the top of each bread balls with a bit of tap water.

Sprinkle some sesame seeds on top f each bread – optional but delicious!

Bake 40-45 minutes at 180C (375F). I recommend you place the tray at the very BOTTOM of the oven for 30 minutes then swap to TOP level of the oven for 10-15 extra minutes. If you love your bread crusty turn onto grill mode for an extra 5 minutes after the 40-45 minutes baking time. Watch them closely to avoid the top to burn – if you use the grill method.

 

Fully cool down a cooling rack.

Slice halfway and enjoy as a bread roll with butter and bhaji 🙂20181112_192405.jpg

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Baked and ready to eat

Store in the pantry for 5-6 days. I wrap mine in a towel to keep them fresh and rewarm them sliced, in my toaster to add some crispiness. You can also freeze the bread and double the recipe to make more ahead.