I just baked a batch of these low carb bread rolls with hazelnut flour, apple and cinnamon and now there is a wonderful smell of freshly baked buns in my little kitchen or actually my whole apartment for that matter cause it’s not that big, but can you think of a better smell than the smell of bread coming right out of the oven? I can’t.
These low carb bread rolls doesn’t contain any refined flour or refined sugar for that matter. I mainly eat low carb and I rarely eat normal bread made with wheat flour, so these hazelnut bread rolls are a well known guest in my kitchen. If I do eat bread, it’s mostly rye bread – the Danish favorite – or if I’m out for dinner and the restaurant serves some irresistible bread. My favorite restaurants here in Copenhagen do, so I make “carb” exemptions once in a while.
Low Carb Hazelnut Rolls with Apple & Cinnamon
- 2 eggs
- 3 oz. applesauce
- 2 tbsp. low fat sour cream i.e. the Icelandic yoghurt skyr
- 1.8 oz. hazelnut flour
- 0.9 oz. wheat bran
- 2 tbsp. Psyllium Husk Fiber
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. salt
- Preheat the oven to 390 °F.
- Stir the eggs with applesauce and Skyr or yogurt.
- Add the dry ingredients and stir well.
- Form 6 rolls using a spoon, as the dough is a bit wet, and place on baking sheet.
- Bake for approx. 20 minutes until golden brown.
- Yield 6-7
I have added some apple sauce to these low carb bread rolls to give them a little sweetness. I had a few Danish apples that were overripe and needed to be used, so I quickly turned them into a apple sauce without adding any sugar cause the apples were sweet enough.
The applesauce goes perfectly together withthe hazelnut flavor and the cinnamon, and I would highly suggest that you eat these bread rolls together with some cheese or just some butter, when they come right out of the oven. It’s the best!
Dine opskrifter ser virkelig lækre ud! Jeg vil helt sikkert prøve disse low-carb boller. Jeg bor pt i Belfast, hvor de ikke sælger skyr. Tror du græsk yoghurt vil fungere i denne opskrift?
Virkelig en flot hjemmeside! 😀
Hej Anne, Tusind tak og hvor er jeg glad for, at du læser med. Opskriften kan i øvrigt findes på min danske blog også lige her http://www.juliekarla.dk/low-carb-hasselnddeboller-med-ble-og.html. Du kan sagtens bruge andet en skyr. Jeg har også brugt græsk yoghurt og endda ymer, så hvad du lige har i køleskabet : )
Hej Karla
De ser super ud. Lige et par spørgsmål
Hvor længe kan de holde sig?
Kan jeg erstatte wheat bran med mere nøddemel?
Hvilken resturant laver det uimodståelige brød?
Jenny
Hej Jenny. De kan holde sig en 2-3 dage. Jeg tror godt, at du kan udelade hvedeklid, men jeg har dog ikke prøvet. Ift. restauranter er der mange, men Amass på Christianshavn laver det bedste brød ; )