I grew up starting my mornings with a slice of bread and jam—it’s a simple comfort I’ve always loved. But with a sensitive stomach and a need to watch my carb intake, I had to find an alternative. This recipe, adapted from Maria Emmerich, gives me that same start to the day. The ingredients might sound unusual—and you may doubt it could taste like real bread—but it truly does.
Ingredients
- 125 g almond flour
- 40 g ground psyllium husk powder
- 40 g sunflower seeds
- 20 g flax seeds
- 10 g caraway seeds
- 2 tsp baking powder
- 1 tsp sea salt
- 3 egg whites
- 1 cup hot water
- 2 tsp cider vinegar
- sesame seeds for topping
Instructions
Preheat the oven to 350°F. Bring water to a boil.
In a large bowl, mix together all the dry ingredients. Add the vinegar and egg whites, then beat with a hand mixer for about 30 seconds.
Slowly pour in the boiling water while continuing to mix for another 30 seconds. The dough should come together and have a Play-Doh-like consistency.
Lightly moisten your hands with water and shape the dough into rolls or mini baguettes. For added texture, roll them in sesame seeds if you like.
Place the shaped dough on a parchment-lined baking sheet.
Bake on the lower rack of the oven for 50 minutes, or until the rolls are firm and golden.
Note: If your psyllium husk powder isn’t super fresh, the rolls may turn a bit purplish as they bake—that’s totally normal! I’ve come to embrace it and like to top them with black sesame seeds for an extra-cool look.