Something crazy happened! My kids started liking the bread I bake. Even though it’s gluten-free, flour-free and what-else-have-you-free. They really liked the spinach bread rolls I made and also the toast bread that we use for sandwiches all the time.
I don’t know if they have finally grown accustomed to “my kind of bread” or if I actually got better at baking. Anyway, I’ll leave that up to you to decide!
These walnut bread rolls are salty and they go perfectly with butter and cheese or as a side for soup night.
SOAK YOUR NUTS
It’s always a good idea to soak your nuts before using them. I do this as often as I remember but I always do it with walnuts. Soaking your walnuts (or nuts in general) removes the bitterness and also makes them easier to digest. And if you have a delicate stomach like I do, that helps a lot. Plus they taste even better when soaked.
To soak your nuts, just leave your nuts in a bowl with cold water over night and rinse them under running water the next morning. You can chose to dry them at low temperature in the oven or you can keep your wet and soaked nuts in the fridge.
MAKES 8 BREAD ROLLS
- 4 large eggs
- 1 cup (2 dl) of coconut milk
- 1-2 tsp of dried rosemary
- optional: 0,5 tsp of ground fennel seeds
- 1 cup (2 dl) of defatted chia flour
- 2 tablespoons of psyllium husks
- 2 tsp of baking powder
- 150g of walnuts, roughly chopped
- 1-2 tsp of salt
2. In a bowl, whisk eggs with coconut milk and spices.
3. Add chia flour, psyllium husks, baking powder and salt and whisk well together. The batter now gets all thick because of all the fibres.
4. Stir in the chopped walnuts with a spoon.
5. Shape your bread rolls using your hands and place them on a baking plate lined with parchment paper.
6. Bake the bread rolls in the oven for about 20 minutes. Take out and serve with butter – and coffee!