Fiber Rolls

Ingredients

• 4 large eggs, beaten
• 4 tsp olive oil
• 5 tsp apple cider vinegar
• 5 ¼ tbsp water
• 8 tbsp psyllium husks
• 8 tbsp flaxseed meal
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp Splenda
• 2 tsp cinnamon
• 1 tsp allspice

Directions

Preheat oven to 300°F.

Thoroughly combine eggs, oil, vinegar and water in one bowl. Mix in psyllium husks and let them absorb the liquid until thickened.

In a separate bowl, combined the flaxeed meal, baking powder, baking soda, salt, and spices, and mix well.

Quickly incorporate the flaxeed meal dry mixture with the thickened wet mixture. Quickly form into desired number of rolls (the above recipe makes 16 small rolls, at 1oz each). Place on parchment-lined baking sheet or silicone baking surface. Bake for 30 minutes.

These are delightful with a smidge of pumpkin butter!

Caution: Eating more than two per day can have...aftereffects!

Variations

Bump up to 6 tsp of olive oil and 8 tsp of apple cider vinegar. This will thin the batter enough to form eight cookie-sized fiber cakes, rather than rolls. These are especially good with the pumpkin butter, but you really don’t want to eat more than one per day, lest you be indisposed the next!