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Preheat the oven to 175C and line a baking tray with parchment paper.
In a medium size bowl measure out the dry ingredients,
32g whole psyllium husk (powder psyllium husk will not work great for this recipe),
30g oat fibre,
1/2 tsp salt,
1 tsp baking powder and mix them with a fork.
In a medium size bowl whip the 4 eggs (room temperature) until stiff using a hand or stand mixer.
Drain and grate the 125g mozzarella cheese (1 mozzarella ball).
Add the grated cheese and 1 tbsp apple cider vinegar to the whipped eggs, stir with a fork and then add the dry ingredients and mix until fully combined, no need to over work the dough.
Let the dough sit for 5-10 minutes, it will thicken up just enough to be able to work with.
Using your wet hands shape 6 equal size rolls, you can press them down gently as they will rise while baking.
Make a few slit on the top of the rolls using a wet knife. (if you skip this they will bake into funny shape)
I sieved some oat fibre on the top of the roll to keep them lighter in colour and also to make them look fancier 🙂
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Bake the rolls at 175C for 30 minutes, (25 minutes only if you made them flatter )
These rolls are very filling so you won’t have to worry about the small size, 1 will be enough for a meal.
Let the rolls cool on a cooling rack or have one still warm with a big lump of lovely Irish butter on it.
Store them in a cool, dry place in an airtight container.
Suitable for freezing.
I hope you love these rolls as much as my family does, let me know if you made them and what did your serve them with?
Is it ment to be egg whites?? I’ve never seen whole egg go stiff.
Hi Roberta, no its 4 whole eggs and they actually go stiff just whip them long enough, look at the picture too. And use eggs at room temperature https://youtu.be/L2Uh46Dappc
look up this video what difference the temperature makes
Hope it helped