Preheat oven to 390°F.
In a bowl add water, yeast, sugar, psyllium husk, and tomato puree. Stir well and allow to stand for 10 minutes, until thickened.
In another bowl, combine low protein bread mix and 4 Tbsp oil. Add to the thickened mixture, and combine until it forms a dough.
Leave the dough to rise in a warm place for 30 minutes, until double in size.
Dust a surface with the low protein bread mix, and divide dough into 6 pieces.
Take one piece of dough and roll into a 6-inch long sausage shape. Shape into a ‘U’ so that both ends are equal in length, and twist the ends to cross twice. Repeat another 4 times with the other dough pieces.
With the last piece of dough, make 5 ball shapes and place in the bottom of the ‘U’ shape.
Brush the bunnies with the remaining oil. Rest dough for another 10 minutes.
Bake on a greased baking sheet for 40 minutes, or until golden brown.
Cool before serving.
Nutrition Info Per Serving (1 roll):
Calories: 470 | Protein: 0.4g | Phenylalanine: 18mg
- 1 ½ cups (360 ml) warm water
- 1 ½ tsp (6 g) dried yeast
- ¾ tsp (3 g) sugar
- 1 Tbsp (9 g) psyllium husk powder
- 2 tsp (6 g) tomato puree
- 1 ½ cups (495 g) Taste Connections low protein bread mix
- 5 Tbsp vegetable oil, divided
