Description
Crispy on the outside, soft and fluffy inside, these no-yeast European breakfast rolls are gluten-free, protein-rich, and ready in under 30 minutes.
Ingredients
Scale
- 1 ½ cups Gluten-Free Oat Flour
- ½ cup Almond Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Sea Salt
- 1 cup Plain Greek Yogurt
- 2 large Eggs
- 2 tablespoons Olive Oil
- 1 teaspoon Honey or Maple Syrup
- 1 tablespoon Chia Seeds
- 2 tablespoons Mixed Seeds (sesame, sunflower, poppy)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix oat flour, almond flour, baking powder, salt, and chia seeds.
- In another bowl, whisk together eggs, Greek yogurt, olive oil, and honey or maple syrup.
- Combine wet and dry ingredients until a sticky dough forms, then let it rest for 5 minutes.
- Divide dough into 6–8 portions, roll into balls, flatten slightly, place on the baking sheet.
- Brush tops with egg wash and sprinkle with mixed seeds.
- Bake for 18–22 minutes or until golden brown and firm to the touch.
- Cool on tray for 5 minutes, then transfer to wire rack to cool completely before serving.
Notes
- Spritz oven with water before baking for an extra crisp crust.
- Use oat flour on your hands to prevent sticking when shaping the rolls.
- Flax eggs can be used as a vegan alternative to eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 roll
- Calories: 195
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg