Nourishing and protein rich (55 g/100 g) Foodin pumpkin seed flour is perfect for savory baking. Try these wholesome gluten-free vegan bread rolls, which have a lovely roasted flavor thanks to the flour. For a gourmet experience spread some homemade olive oil-butter herb spread on top of the bread!


1 tsp Foodin psyllium powder 

0,5 tbsp Foodin apple cider vinegar 

1 dl Foodin Extra Virgin olive oil 

1,5 dl water 

150 g / 3 dl Foodin pumpkin seed flour 

90 g / 2 dl Foodin almond flour 

25 g / 0,5 dl tapioca starch 

2 tsp baking powder 

1 tsp Foodin coconut sugar or other sweetener 

3/4  tl Foodin fine sea salt or fine Himalayan crystal salt 

On top the bread rolls: Foodin Styrian pumpkin seeds

Olive oil-butter herb spread 

60 g butter / vegan butter 

0,5 dl Foodin Extra Virgin olive oil 

0,75 dl fresh parsley 

2 tsp Foodin oregano 

½ tsp (or to taste) Foodin fine sea salt or fine Himalayan crystal salt 

Optional: a clove of garlic 


Preheat the oven to 200 C. 

In a bowl, whisk together the psyllium powder, apple cider vinegar, olive oil and water. Set aside for a while. 

In another bowl combine the flours, tapioca starch, salt, coconut sugar and baking powder. 

Combine the wet ingredients to the dry ingredients and fold gently until the batter is even. 

Roll the dough into bread rolls of equal size and press a few pumpkin seeds on top. 

Bake in the oven for  25 minutes. 

Blend the spread ingredients and let set in the refrigerator. 

Serve the fresh rolls with the spread. 

Store extra rolls in the refrigerator and reheat in the oven for a few minutes as needed for best results. 

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