Lentil Rolls 4

Ingredience

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1 cup (200 g) red lentils

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⅓ cup (75 ml) water

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¼ cup (20 g) ground flaxseed

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2 ¼ Tbsp (20 g) psyllium husk powder or ¼ cup whole psyllium husk

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½ tsp salt

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1 tsp baking powder

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¼ tsp baking soda

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¾ Tbsp lemon juice/ lime juice or apple cider vinegar

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Seeds of choice for the top (optional)

Pokyny

First, rinse the lentils in a sieve until the water runs clear. Then, soak them in a large bowl covered with plenty of water for at least 2 hours or overnight, then drain.

Preheat the oven to 360 °F (180 °C) and line a baking tray with parchment paper.

Blend the soaked lentils, fresh water, ground flaxseed, psyllium husk, and salt in a food processor until it forms a sticky dough mixture.

If your machine has a tamper, use it, and/or pause the machine to scrape down the sides so the ingredients are fully, evenly blended.

Add the baking soda + powder and lemon or lime juice (or vinegar) and pulse for a few seconds until well distributed.

Using damp hands, divide the dough into 4 round ‘rolls’ and transfer them to the prepared baking sheet, optionally dipping each into a bowl/plate of seeds first.

Bake the lentil bread rolls for 23-25 minutes, then leave them to fully cool. Enjoy!