Cheese and Marmite seeded rolls

THE Marmite flavour is subtle in these rolls and gives a background savoury warmth rather than a heavy yeasty taste. Try them warm and spread with butter, cream cheese or peanut butter. Fibre-rich psyllium husk helps bind the dough; it is available at health food shops and online. However, it should be a fine powder and will measure differently if still coarse; pulse in a food processor for a few minutes to break it down.

MAKES 6 Per roll: Carbohydrates, 1.5g; protein, 12g; fat, 13g; fibre, 9.3g; calories, 191

2 tsp Marmite 150g hot water 100g ground almonds 3 tbsp finely ground psyllium husk powder (20g) 1 tsp gluten-free baking powder ¼ tsp fine salt 2 eggs 2 tbsp finely grated Parmesan or Grana Padano 1 tbsp pumpkin or other seeds

HEAT the oven to 200c/180c fan/gas 6. Dissolve the Marmite with the very hot water in a jug. Combine the dry ingredients in a large mixing bowl. Add the egg and stir briefly. Add the Marmite water and quickly stir together with a large metal spoon. You can mix everything in a food processor. The dough will look wet to begin with but the psyllium will get to work and soak up the liquid, so do leave it for about 10 minutes. Use your hands to shape it into 6 evenly sized balls. Lay these on a greased baking tray and flatten lightly to about 7cm. Slightly wet the tops of the rolls with your fingers and a little water then pile the cheese and seeds on the top and bake in the oven for 15 to 18 minutes or until the cheese has melted and they feel firm to the touch. Remove from the oven and allow to cool completely on a metal rack. The rolls will keep for around four days in a sealed container or in a bag in the fridge.