Pre-heat the oven to 350 degrees.

Weigh the eggs and mix them well.

Set aside.

Weigh the oil in a small mixing bowl.

Add the coconut flour, psyllium husks, baking powder, baking soda and salt to the olive oil.

Stir very well to combine and make sure all the lumps have dissolved.

Add the eggs to the olive oil mixture and continue to stir.

Let the dough “rest” for about 5 minutes to stiffen up a little.

Line a baking sheet with parchment paper.

Divide the dough into 4 even portions.

Wet your hands and shape each roll into a smooth ball.

You can flatten them into “flatbread” shapes or keep them in a classic “dinner roll” shape.

I have even tried soft pretzel shapes, but the dough is a little to soft to shape into a pretzel easily.

Bake the rolls for about 30 minutes until they are dry.

Notes The recommended dose for psyllium husks for 6-12 year olds is 1 teaspoon or 3 grams.

Do not exceed 3g of psyllium husks at one time and be sure to drink plenty of water.

Psyllium is a “bulking agent” and expands when combined with liquid and helps to ease constipation and irregularity by adding volume to BM’s.

In this recipe, the psyllium is already hydrated by the eggs and oil so the potential for choking and intestinal blockage is minimized.

However, please consult your dietitian before you include psyllium husks in your child’s diet, do not exceed more than the recommended dose of psyllium, and follow all precautions listed for using psyllium husks.

For lower ratios, reduce the oil to meet you ratio… replace the amount of reduced oil with water.