Seeded Dinner Rolls - Au Naturale!

You're going to love these lovely dinner rolls that incorporate seeds in the recipe. The rolls are like a nutty, whole-grain roll, but without the grains or gluten. Ohhh Baby!

Seeds are a very concentrated food.  This is because they are the initial source of nutrition for a new plant.  They are the potential for new life that a plant grows to carry on its species.  Seeds may be quite little in size, but they're a very big deal with an important job!  To read much more about the benefits of eating seeds, see my article: The Spectacular Nutrition from Seeds & Sprouts!

The psyllium husk powder in the recipe is pure fiber.  It's what is needed to make the bread a little gummy like gluten normally would.

Recipe Ingredients:

12 Rolls:

• 1 & 1/2 cups almond flour or cashew meal
• 1/4 cup (or more) assorted seeds of your choice (crush if necessary)
• 1/4 cup psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 1 tsp more seasoning, if you like (such as Herbes de Provence or try my Homemade Ranch Seasoning, YUM!)
• 1/4 cup melted butter/ghee or another healthy oil
• 4 eggs
• 3/4 cup coconut milk (full fat)

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To make life easy, I often use crushed Eden Organic Pumpkin Seeds in this recipe.  They're one of my favorite snacks!  I buy them by the case and send some to work with my husband, too. They are so nice & crunchy! They come in regular and spicy flavors. Pumpkin seeds also make a great salad topping in place of croutons. YUM!

Directions:

1. Preheat oven to 400° F
2. Mix almond/cashew flour, seeds, psyllium powder, salt, seasoning, and baking powder in a bowl. 
3. Add eggs, butter, and coconut milk and mix again. 
4. Let it sit for 5 minutes to thicken.
5. Use a muffin scoop to place dough onto a cookie sheet lined with a slipat or parchment paper.
6. Bake for about 20 mins.
7. Enjoy them with butter on top. Or, use them to make small sandwiches.  YUM!
8. Store in fridge or freezer.

The batter will be similar to thick oatmeal.

​This recipe was inspired by an old recipe I had for "Breakfast Buns", which included lots of dairy.  I believe it was European. Unfortunately, I can't find the original recipe online. This one is much better anyway!  ;-)

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