These lovely sweet treats are not only gluten free & paleo. They are also quick to make which makes them the perfect light snack.
These bread rolls were quite dense and a little crumbly, but the taste was just perfect. It reminded me of Teff toasties, which also were were crisp on the outside and soft on the inside. And they have a distinct sweet cake flavour from the almond and coconut.
The icing on the cake, uhm bread, are the chia seeds, that not only help to hold the bread together, but also look extremely pretty with their black dots on the white bread rolls. Since these rolls are a mixture of flat bread and cake, they make a perfect snack with almond butter or a savory tofu spread.
- 50g Coconut Flour (1/4 cup)
- 100g ground almond (1/2 cup)
- 50g Gluten free all purpose flour (1/4 cup)
- 1 Tbsp chia seeds
- warm water
- pinch of salt
- 1 Tbsp coconut oil (warmed)
- Preheat oven to 350 degrees F, 180 C, Gas mark 4
- Combine the all purpose flour with the ground almond and the coconut flour and pinch of salt.
- Pour in warm water and coconut oil and mix together until you have a soft but sticky dough.
- Separate 6 rolls and place them on a lined baking tray after rolling them in the sunflower seeds.
- Bake for 25 mins or until golden and crisp.
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