Keto Rolls with Chia Caviar
Almond flour, psyllium, and chia seeds make this appetizer rich in fiber and plant fats, while nori adds a savory sea aroma. The thin green crepes become flexible as the psyllium hydrates, and the chia caviar turns glossy and spoonable. Chill the rolls, slice them into portions, and serve them on lettuce leaves.
Mix almond flour (180 g), psyllium (10 g), dried garlic (15 g), garam masala (2 g), turmeric (2 g), baking soda (3 g), and black salt (5 g). Pour in water (860 g) and lemon juice (15 g), mix, and leave the batter for 20 minutes.
Add parsley (20 g), measure mustard oil (75 g), and cook thin crepes in it over medium heat.
Grind nori (15 g), mix it with chia seeds (90 g), sugar-free soy sauce (30 g), and part of the measured water. Add the remaining mustard oil and leave the mixture for 25 minutes to thicken.
Place romaine lettuce (80 g) on each cooled crepe, spread over the chia caviar, and roll them up.
Slice the rolls and serve chilled.
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