INGREDIENTS
- 300 g raw almonds
- 50 g psyllium husk
- 3 tsp baking powder
- 1 tsp fine salt
- 5 egg whites
- 45 g apple cider vinegar
- 375 g water, boiled
METHOD
➡️ Preheat oven to 180°C (conventional oven setting). Line a baking tray (30 x 40 cm) with baking paper and set aside.
➡️ Place raw almonds and psyllium husks into mixing bowl and mill 10 sec/speed 9.
➡️ Add baking powder and salt and combine Turbo/0.5 sec/4 times.
➡️ Add egg whites and vinegar and knead Dough /20 sec.
➡️ Add boiling water and knead Dough /1 min. Dough will be sticky but workable with spatula. Divide into 12 equal-sized pieces and form into rolls before placing onto prepared baking tray. Bake for 50-55 minutes (180°C), until lightly golden brown.
➡️ Allow to cool on tray for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely (approx. 20 minutes) before transferring into a sealable container until ready to serve.
