Serves 6
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1¼ cups almond flour
4 tablespoons psyllium husk
2 teaspoons baking powder
1 teaspoon sea salt
3 egg whites, whisked well or until soft peaks form
1 cup boiling water
METHOD
1 Preheat oven to 180˚C. Line two baking trays with baking paper.
2 In a bowl, mix the dry ingredients.
3 Add in the beaten egg whites and mix until well blended.
4 Add the boiling water and stir vigorously until a wet dough forms.
5 Break the dough into 12 equal parts (each approximately 2 tablespoons of batter).
6 Place on the baking trays allowing plenty of room between each dough part for expansion.
7 Bake for 40 minutes, do not open the oven to turn or remove early.
8 The rolls should be crispy to touch.
The rolls have a hollow inside, making a lighter accompaniment to soup or pasta dish, and a fabulous shell to fill with your favourite sandwich fillings.
Recipe created by celebrity chef Kim McCosker with Metamucil, a source of 100% natural psyllium.