Time for another bread recipe – this one inspired by @lowcarb.dk and once again a recipe using a Sukrin product. Sukrin has a range of products suited for lowcarbers and LCHF but more about this later and now back to the sesame rolls.
Like most other breads without yeast they are easy to make and it takes about 45 minutes until you have some freshly made rolls. They were perfect with the cauliflower soup I made earlier in the week and also as sandwich bread.
50ml (1/2dl) crème fraiche
50ml (1/2dl) walnut or olive oil
1 tbsp dried oregano (you can add any spices you like)
100ml (1dl) psylium husk
300ml (3dl) cups reduced-fat sesame flour
1 tsp salt
1 large tsp baking powder
Tip: If you have any Pofiber replace 50ml of the husk and 50ml of the sesame flour for an even lighter and more breadlike roll.
Preheat the oven to 180C/350F/Gas 4
Whip eggs, crème fraiche and oil together. Then add the dry ingredients and mix well. Let the dough rest for 10-15 minutes to allow the fibers to absorb the wet ingredients.
With a tablespoon place a 5-6 large spoonfuls of dough on a baking tray covered with baking paper. The dough is very sticky. Sprinkle with sesame seeds.
Bake in the middle of the oven for 15-20 minutes until browned.