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.
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 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.
Leave a Reply