THE LITTLE PISTOL

So you want to lose a few kilos, but you don't know where to start? The majority of people immediately start cutting carbohydrates from their diet. But let's be honest, dear girls: carbohydrates are not such big villains as they may seem. If you choose the right carbohydrates, there's nothing wrong. Are you addicted to your sandwich during lunch or can you hardly part with your white roll with sprinkles? Then I have the golden tip for you. You really don't have to chew on a lettuce leaf anymore; these low-carb (or even carb-free) rolls are a solution for anyone watching their weight but missing bread.

1. Low-carb rolls

– 90 grams of melted butter

– 100 grams of finely ground chia seeds

– 70 grams of pumpkin seeds

– 65 grams of sunflower seeds

– 60 grams of poppy seeds

– 50 grams of sesame seeds

– 45 grams of arrowroot powder

– 5 grams of sea salt

– 1 tbsp paprika powder

– 3/4 tsp ground cumin

– 125 ml lukewarm almond milk

– 2 beaten free-range eggs

1. Preheat the oven to 180 degrees.

2. Line a baking sheet with parchment paper.

3. Melt the butter and put the chia seeds, pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, arrowroot powder, and spices in a bowl.

4. Mix well and add the butter and warm water.

5. Add the eggs and mix everything well together.

6. Wet your hands and roll about 8 balls from the dough.

7. Place them on the baking sheet and make sure there is enough space between the balls.

8. Bake the balls for about 40 minutes until done.

2. Carrot balls

– 4 beaten free-range eggs

– 100 ml Greek yogurt

– 60 grams of sesame seeds

– 60 grams of sunflower seeds or pumpkin seeds (or mixed)

– 60 grams of almond flour

– 2 tbsp psyllium husk (available at your health store or at Holland & Barrett)

– 2 tsp cream of tartar

– 2 tsp Celtic sea salt

– 3 grated carrots

– splash of maple syrup

1. Preheat the oven to 180 degrees.

2. Whisk the eggs and mix them with the yogurt.

3. Add all the ingredients to the yogurt mixture.

4. Take a muffin tray and line it with muffin cups.

5. Divide the dough among the cups and bake the rolls for about 20 minutes until done.

3. Seed/seed bread

– 7 grams of yeast

– 4 tbsp olive oil

– 250 grams of chickpea flour

– 100 grams of almond flour

– 50 grams of flaxseed

– 100 grams of mixed seeds (such as chia seeds, pumpkin seeds, sesame seeds, sunflower seeds)

– 1 tbsp fresh rosemary

– 4 large eggs

– pinch of sea salt

1. Preheat the oven to 190 degrees. Line a loaf pan with parchment paper.

2. Fill a mixing jug with 375 ml lukewarm water and add the yeast and oil. Stir with a fork and let it sit for 5 minutes.

3. Take a large bowl and mix the chickpea flour, almond flour, and all the seeds with a bit of sea salt.

4. Make a well in the center. Break the eggs into it, mix them with the flour, and then pour in the yeast mixture.

5. Chop the rosemary finely and add it to the dough.

6. Mix everything well together and pour it into the loaf pan.

7. Bake the bread for 45 minutes until done.