Prep time 25 mins Cook time 35 mins Total time 1 hour A simple and delicious low carb bread roll. It has all the qualities of a bread roll, delicious crust and springy centre. Author: The Low Carb Kitchen Recipe type: Low carb Cuisine: low carb, vegan, dairy free, gluten free, grain free Serves: 6 Ingredients 1tbsp apple cider vinegar (I will refer to as ACV) 2tbsp olive oil 1 cup water (**measuring cup) 150g golden linseed (also known as flaxseed), milled 30g coconut flour 20g chia, milled (if you do not have chia then replace with either linseed or 10g psyllium husk- just be mindful that this can dry out the mixture so you need to really be cautious) 2 tsp baking powder **I do not add seasoning as I do not feel the recipe needs it. However, this is your call. If you want to add sea salt / pepper then please do so to your taste. Instructions Preheat your oven to 180C / 350F. Make sure that your linseed and chia seed are milled. To do this, pop them in a “nutribullet”, coffee grinder or food processor and pulse until a flour like consistency. Combine all dry ingredients (linseed, coconut flour, chia and baking powder) in a bowl and mix together. In a separate bowl add the ACV, olive oil and water (ensure you are using a measuring cup!). Whisk together well. Make a well in the dry ingredients and pour in the liquid. Using a spatula combine the mixture together well. It will go from wet, to a thick batter. Continue to move it around until a dough forms. Mould it in to a bowl and leave to stand for about 15-20 minutes. It will thicken considerably during this time. Break the dough in to 6 and mould in to balls. (If you make less then please note baking time may need to be a little longer) Place on a grease proof baking sheet and very gently press each ball, so that it is stable. Optional: Add any seeds on top (best way to do this is to dot a little water to the top of the roll and then sprinkle the seeds over it. Place in the oven and bake at 180C / 350F for 35-40 minutes. Check occasionally. They should have a deep golden brown crust, with a slight spring once cooked. Notes Using a measuring cup, not just a standard mug. I bought all my ingredients for this recipe from Aldi. You can double the recipe to make more. If you make them bigger then I would add on 5 minutes and just check one to make sure it is cooked through. Best stored in a tin and eaten within 5 days. If you would like to keep them for longer then keep them in a sealed container in the fridge and consume within 10 days- just be mindful that they are likely to dry out quicker.