Poppy Seed Rolls with Almond Flour
Poppy seeds add fiber and a nutty flavor, while almond and coconut flours make the dough firm without wheat. Psyllium helps the roll hold its shape after slicing. Bake them ahead and serve warm or cooled.
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Inventory: Oven
400
Servings: 10 (1 serving ≈ 150 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Cover poppy seeds (200 g) with milk (300 g) and simmer for 35 minutes. Add butter (50 g) and erythritol (37,5 g), stir, and cool.
Mix warm milk (300 g), starch-free baking powder (10 g), erythritol (37,5 g), salt, butter (80 g), and eggs (150 g). Add psyllium (25 g), coconut flour (50 g), and almond flour (250 g), then rest for 10 minutes.
Spread the dough on parchment, add the poppy filling, roll it up, cut 10 pieces, and bake at 200°C for about 38 minutes.
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