INGREDIENTS
200ml almond flour
1 heaped tbls coconut flour
1 heaped tbls psyllium husk
1 heaped tsp baking powder
80ml full cream yogurt/buttermilk
a pinch of Himilayan salt
2 eggs
METHOD
Beat eggs and yogurt/buttermilk in a glass bowl until frothy with an electric mixer. Add dry ingredients and continue to mix with electric mixer until well blended. Leave the mixture to stand for 10 minutes. Wet hands with water and form three breadrolls placing them onto a greased non stick baking sheet. Sprinkle with seeds of choice. Bake at 180° for 30 minutes.
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