Grain-free Nut & Seed Bread Rolls
Who doesn’t like a warm, fresh from the oven dinner roll for dunking in warm soup or slathering in (vegan) butter and (chia) jam? I actually don’t think I’ve met anyone!
With all of today’s dietary restrictions (vegan, gluten-free, paleo, keto…), It’s hard to please everyone with a single recipe — but I’m pretty sure this one does!
Chewy
Nutty
Hearty
Filling
Satisfying
I took the infamous Adventure Loaf from Josey Baker Bread, removed the oats, and turned them into muffins / dinner rolls — because in my mind the more dark and toasty surface area the better. Plus, it lends better for freezing. Meaning you call pull a delicious roll and soup from your freezer for the perfect weeknight meal in no-time.
Grain-free Nut & Seed Bread Rolls
Makes 12 regular sized rolls / muffins
Ingredients:
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw walnuts
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup hemp seeds
1/2 cup chia seeds
1/4 cup flaxseed meal
1/2 cup psyllium husks (not psyllium powder)
1 tsp. fine sea salt
3 Tbs. melted coconut oil or olive oil
1 1/2 cups warm waterOptional: 1/2 cup dried fruit such as raisins, mulberries, or chopped apricot
Directions:
Preheat oven to 350 degrees and grease a 12-cup muffin tin with coconut or olive oil.
Pulse almonds, pecans, walnuts, and pumpkin seeds together in a food processor until a coarse meal forms. Transfer to a large mixing bowl and add in sunflower seeds, hemp seeds, chia seeds, flaxseed meal, psyllium husks, and sea salt. Stir to combine. (If using, add in dried fruit at this stage too.)
Drizzle in oil of choice and mix again. Slowly pour in warm water and mix until well combined and a thick dough forms.
Divide dough equally between prepared muffin cups and gently press down on each to ensure batter has filled the tin completely.
Bake for 40-45 minutes, rotating the pan halfway through, until the edges are golden brown and muffins are firm. A toothpick inserted into the middle should come out clean or just slightly tacky.
Remove muffins from pan and let cool completely on a wire rack.
Store well sealed in the refrigerator for 3-4 days, or tightly wrapped in the freezer for 3-4 months. Defrost muffins at room temperature and then reheat in a 350 degree oven or toaster oven.
Notes: Feel free to use any combination of nuts / seeds that are on hand in your pantry. Just make sure the ratios are the same for both what is processed and what is not. The chia seeds, flax meal, and psyllium husks are essential for proper binding.
Recipe adapted from Josey Baker Bread and My New Roots
