Vegan Paleo Fiber-Rich Dinner Rolls

Vegan Paleo Dinner Rolls
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Who says you can’t eat bread if you want to be healthy? With these rolls, you absolutely can! These rolls are a great allergy alternative as they are egg-free, nut-free, gluten-free and dairy-free and they are also low in starchy carbohydrates and sugar while they are loaded with fiber and healthy fats. These also may be a great addition to any diet that needs high fiber foods to improve bowel health. They even taste like a regular healthy whole grain dinner roll without any additives that often accompany many pre-made rolls. Not to mention, these are super easy and quick to make.


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  • 3/4 cup (65 g) psyllium husks
  • 3 tbsp flaxseeds (plus 2 tbsp for extra)
  • 5 tbsp chia seeds
  • 4 tbsp sunflower seeds (plus 2 tbsp for extra)
  • 4 tbsp sesame seeds (plus 2 tbsp for extra)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup (70 g) coconut flour
  • 2 tbsp coconut oil, melted
  • 2 1/4 cups (550 ml) water


  1. Pre-heat oven to 400 F (200 C). Line a large baking tray.
  2. In a high powdered blender, blend psyllium husks to a fine powder (45 seconds) then add the flaxseeds, chia seeds, sunflower and sesame seeds and blend again to a flour (30 seconds).
  3. Mix the psyllium seed mixture with the coconut flour, baking powder and salt in a bowl until well combined.
  4. Then mix in gently the extra flaxseeds, sunflower, sesame seeds then add the remaining wet ingredients and combine mixture well to form a dough.
  5. Take a handful of dough and mould into a ball and flatten slightly and sprinkle with extra sesame seeds for decoration and place on the baking tray.
  6. Bake in the oven for 25 – 30 minutes or until cooked.
    Note: These can be stored in an air-tight container in the fridge or frozen.


  • Sunflower seeds – pumpkin seeds, sesame seeds
  • Sesame seeds – pumpkin seeds, sunflower seeds
  • Flaxseeds – 3 tablespoons for 3 eggs
  • Coconut oil – grass-fed ghee, olive oil

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 12

  • Nutrition per serving:
  • Calories150
  • Fat11g
  • Saturated Fat3g
  • Cholesterol0mg
  • Sodium230mg
  • Carbohydrates9g
  • Fiber7g
  • Sugars1g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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