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Low Carb Vegan Spinach Rolls

by kundalinee Leave a Comment

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I’ve recently decided to go vegan, for many reasons. However, I still wanted all my favorite recipes available to me – so I’ve made them vegan! The texture of this bread is a bit chewier than my original low carb paleo rolls, but just as delicious. To make them even tastier, I’m using a vegan spinach paste as a filling.
low-carb-vegan-spinach-bread
I made this bread two ways – with the spinach rolled into the dough (spinach bread roll) and with the spinach tucked into a bread pocket (like a low carb vegan spanakopita). I typically make this recipe on the weekend and freeze the bread so that I can reheat individual pieces and have something fresh chewy and delightful all week long.

Low carb vegan spinach bread rolls

Low Carb Vegan Spinach Rolls

Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Servings 9 rolls

Ingredients
  

  • 1 cup coconut flour
  • 10 tbsp psyllium husk powder
  • 1/2 tsp sea salt (to taste)
  • 4 tsp baking powder
  • 6 chia "eggs"
  • 1 3/4 cup water
  • coconut oil (as needed)

Chia "eggs"

  • 6 tbsp chia seeds
  • 18 tbsp water (as needed)

Spinach paste

  • 4 cups spinach
  • 2/3 cup nutritional yeast
  • sea salt (to taste)
  • coconut oil (as needed)
  • 1 medium onion (optional)

Instructions
 

  • Preheat oven to 350 degrees F. Lightly grease a cookie sheet with coconut oil.
  • Heat the water in a large pot. You want it to be hot, but not boiling. You should be able to work it into the flour without scalding yourself.
  • In a large bowl, mix dry ingredients: coconut flour, psyllium, baking powder, and salt.
  • In a deep bowl or mixing cup, combine chia "eggs" and water. Use a spoon, whisk, or hand blender to mix well.
  • Pour wet mixture into dry. Mix all ingredients well with hands, until a uniform dough is formed.
  • Flatten dough onto parchment paper. For spinach rolls, spread with spinach paste before rolling into a tube and cutting into 1-inch rolls.
  • For spinach pockets, cut flattened dough into an even number of squares. Place a small spoonful of spinach paste (see below) onto center of one square - a least 1/2 inch from edge of square. Rub water onto the edges of the square. Lay an empty square on top, pressing firmly around the edges to seal, forming a spinach filled pocket. Repeat until slices have been used up.
  • Bake for about 1 hour, then place on a drying rack to cool for about 20 minutes.

Chia "eggs"

  • A chia "egg" is simply 1 tbsp of chia seeds mixed with approx. 3 tbsp of water. Add chia seed to approx. 18 tbsp of water and mix well. Let the mixture sit for at least 10 minutes or until a gel-like consistency is formed. To make the chia eggs even more gelatinous, blend the mixture to break up the seeds.

Spinach paste

  • Finely chop onion and saute until browned, if using. Rinse, drain, and finely chop spinach.
  • Add spinach to saute and cook until most of the moisture from the spinach is gone.
  • Blend saute with nutritional yeast until a paste is formed. If a thicker paste is desired, some or all of the mixture can be blended with a blender or food processor.

Filed Under: Low Carb, Non-Dairy, Paleo, Pegan, Recipes, Vegan

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I'm an author and content creator, currently working in the digital marketing space. I have a passion for experience-based and science-backed approaches to improving our lives, communities, and the planet. I also love music and study music composition and remixing as a hobby.

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