These paleo bread rolls are fantastic if you’re going traveling this summer. Going on a long flight and not knowing what they will serve on board can be stressful enough as it is. I sometimes order a special meal, like gluten free or whatever but sometimes I just don’t bother. Food quality is poor, no matter what. Instead I make sure I bring some food of my own like these paleo bread rolls. They taste amazing with butter and they (almost) always serve butter on board.
When you eat LCHF and have done so for some time, your body becomes fat adapted. That means that your body can easily use stored body fat for energy and that makes things like intermittent fasting really easy. I sometimes choose not to eat, or eat very little, when we travel. It’s easier that way, I find, and then I just eat a large meal when we make to an airport with decent food or to our end destination.
When we went to Thailand in March, I made this batch of paleo buns and brought with us. They provided a good meal and good energy for the kids too.
MAKES 12-14 BREAD ROLLS
- 500g mixed seeds and nuts (linseeds, sesame, sunflower seeds, pumpkin seeds and maybe some almonds or hazelnuts)
- 3 large eggs (or 4 small ones)
- 30g melted butter, coconut oil or ghee
- 1 tsp salt
- 150g dark chocolate 70-85%, chopped
HERE’S HOW EASY IT IS
2. In a large bowl, combine all seeds and nuts. You can chop the nuts roughly before, if you like.
3. In a small bowl, whisk eggs well together.
4. Mix eggs into seeds and nuts and add melted butter/coconut oil/ghee and salt. Also toss in chopped chocolate and mix well.
5. Pour the mixture into muffin molds and bake in the oven for 35-40 minutes or until they’re golden brown. Take them out and allow them to cool. Store in the fridge or in the freezer.
Also check out my 5 best tips for a healthy summer holiday.