There’s something unquestionably comforting about bread. The sight and smell of a freshly baked loaf lifts spirits. But what happens when you can’t eat the real deal? With so many grain free alternatives now like flax, chia, nuts and of course vegetables there’s no need to go without anymore. It’s super easy to make your own.
These grain free dough balls are a great low carb, Paleo alternative to your Pizza Express favourite! Made from a base of flax and chia seeds but do you want to know the secret ingredient that makes them a little doughy like bread? It’s courgette! Bread with hidden vegetable brownie points. Now that’s a winner.
Totally love these for dunking in guacamole or soup.
Makes 14 grain free dough balls
- 1/3 cup (55g) of flax seeds
- 1/3 cup (55g) of chia seeds
- 2 tablespoons of coconut flour
- 1 large or 2 medium eggs
- 1/4 cup of extra virgin olive oil
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of bruschetta mix or 1 tablespoon of chopped sundried tomatoes
- 5g of fresh parsley, chopped
- 1 small courgette (175g)
- Pinch of salt
Place the flax and chia seeds in a high speed blender like a Vitamix and blitz until fine. Alternatively, you can buy hulled flax and chia already ground.
Place the ground flax and chia in a mixing bowl.
Chop the courgette into chunks, add to a high speed blender and blitz. It doesn’t need to be a smooth puree just blitzed and slightly runny. Add to the flax and chia along with the coconut flour, bicarbonate of soda, tomato mix, parsley and salt. Stir.
Crack open the egg(s) into a mixing bowl and whisk. Stir in the olive oil.
Add the dry ingredients to the wet and mix well. Roll into dough balls, about 2cm in diameter and place onto a grease proof lined baking tray.
Bake in the oven for 20 minutes until golden brown. Turn half way through cooking.
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