Gluten free buckwheat bread rolls

/
Blueberry basil coconut smoothie

If you choose to cut processed bread out of our meals like we did many years ago (for me my asthma, hay fever, daily headaches, energy slumps and chest pains all disappeared within 2-4 weeks!), you do miss the convenience of making a quick sandwich or bread roll.

Then I found a recipe from fastpaleo.com and I tailored it a little to make bread rolls so I could pop them into my little girl’s lunch box and I could also easily freeze them when I made up a few big batches. There’s also no waiting for the mixture to rise - 2 bowls is all that’s required, easy.

They are gluten free, dairy free, and also nut free.

Despite the name '“buckwheat”, it is not a wheat at all, it’s actually a fruit that is closely related to wild rhubarb!. It has high mineral and antioxidant content, and may even improve blood sugar control as it has a low GI (glycemic index) rating.

The added flaxseeds in addition to being a good plant-based source of omega 3’s, also create a nice brown dough as otherwise it’s a little grey from all the chia seeds.

The kids just love them, and as they’re quite dense, they work great as little bread rolls and often I cut them into little 4 slices and pop my favourite toppings on them.

Note: you could replace the eggs with more chia seeds or flaxseeds to create a vegan friendly version.

 

Ingredients

  • 1 1/4 cups buckwheat flour

  • 1/2 cup coconut flour

  • 1 tablespoon flaxseeds/linseeds

  • 1 teaspoon bicarb (aka baking soda)

  • 1/2 teaspoon salt

  • 1/4 cup chia seeds

  • 2 eggs

  • 1/4 cup coconut oil

  • 1 cup water

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey or maple syrup

Directions

  1. Preheat your oven to 160 degrees Celsius

  2. In a separate glass or bowl place chia seeds and cover with 1/2-3/4 cup of the water, allow it to soak for 3-4 minutes

  3. In another bowl combine all the other ingredients and mix to combine well. Add in the chia mix and stir till smooth. Add in remaining water

  4. Use a tablespoon to scoop out enough mixture to make a small bread roll, place onto a tray lined with baking paper.

  5. Place in the oven and cook for 25-30 minutes or until a skewer comes out clean and the tops have started browning.