Caraway and walnut mountain rolls
March 2021
Way up high in the mountains on a skiing holiday to the Dolomites I learnt to cook a local bread packed with nuts, seeds and the mild, spicy taste of caraway. This is my low-carb gluten-free version of the mountain bread. Do use an inexpensive cow’s milk mozzarella, the sort you would use on pizza. Flaxseed (also known as linseed) is either dark brown or golden. The golden gives a better colour to your bread. It is easy to grind your own from the seeds in a food processor. Do keep the seeds in the fridge or freezer as they can become rancid. We love these rolls for a simple lunch with butter and cheddar cheese or smoked salmon, cream cheese and cucumber.
Ingredients - Serves 6
75g flaxseed, ground
100g ground almonds
1 teaspoon baking powder
1 teaspoon salt
100g walnuts, roughly chopped
50g sunflower seeds
2 teaspoons caraway seeds
1 x 125g ball mozzarella, coarsely grated
50g mozzarella brine from the bag or water
3 medium eggs, beaten
Heat the oven to 180oC. Line a baking tray with a silicone mat or baking parchment.
Use a large metal spoon to mix the all the dry ingredients together in a large mixing bowl. Stir in the mozzarella, brine and then add the eggs. When you have a well combined dough, cover the bowl and leave it to sit at room temperature for 10 minutes. Use your hands to gather it into a ball and remove it from the bowl.
Divide the dough into 6 and using lightly wetted hands roll each piece into a ball. Put them onto the baking tray spaced apart by at least 4cm. Put the tray into the oven to bake for 17 to 20 minutes or until lightly browned and firm to the touch. Remove from the oven and allow to cool on a rack before slicing and filling.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
