Paleo bread rolls

Thanks to Pete Evans for allowing me to share this recipe. You will find it in his “Fast Food for Busy Families” recipe book.


Whenever possible, use organic ingredients

  • 300 grams almond meal
  • 55 grams psyllium husks
  • 1 tablespoon coconut flour
  • 1 tablespoon bicarbonate of soda (not baking powder)
  • ½ teaspoon Himalayan, celtic or sea salt
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 375ml boiling water
  • 6 egg whites, whisked to form soft peaks


  • Preheat the oven to 230 degrees celcius
  • Place the dry ingredients in a large bowl and mix well
  • Combine the vinegar, honey and boiling water in a glass jug
  • Fold the whisked eggwhites into the dry ingredients. Pour in the vinegar mixture and stir vigorously. The mixture will froth up. Keep mixing for 1 minute or more until it forms a thick batter. Knead with your hands (I just scoop up sections of the mixture with my hand and “fold” it repeatedly) until it becomes a sticky dough
  • Divide into 10 portions and shape into balls, then place on a tray lined with baking paper, a few centimetres apart.
  • Put into the oven and immediately turn the oven down to 180 degrees celcius. Bake for around 45 minutes until golden brown and they sound hollow when the base is tapped.
  • Allow to cool on a wire rack before serving. Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

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