This recipe makes eight small rolls, though keep in mind they are very dense and filling. If you want to make more for the family and freeze, I recommend doubling the recipe.
Preheat your oven to 180c. Line a large baking tray with baking paper and set aside. In a large mixing bowl combine all of the dry ingredients including all of the seeds, dried herbs and nutrtional yeast and mix well.
Place the zucchini, water, oil and apple cider vinegar in a blender and blend to well combined. Make a well in the center and add the wet zucchini mix from the blender.
Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If it seems too stiff and not like a thick cake batter, add a little extra water. (Please note, if using homemade almond meal you will find you need less water as the freshly ground almonds are naturally less dry).
Take 2 heaped tablespoons of the mixture and place onto the baking tray, shaping a little with your fingers to form a circle. The roll batter should be about 2 cm high. You can sprinkle the top with some extra seeds if you like. Place in the oven for 20 minutes, checking at around the 15-minute mark to ensure they are getting close. The rolls are done when a skewer comes out of the center free of wet dough and they sound hollow when you knock on the top of them with a closed fist.
Allow the rolls to cool on the tray for 10 minutes then gently remove and place on a wire rack to cool completely. This is really important otherwise they will be too crumbly. I like to leave the rolls overnight ideally covered with a tea towel.
These rolls can be kept out of the fridge for 48 hours, but they are best frozen to keep them super fresh. Delicious sliced open and served topped with your favourite toppings or with a hearty soup.