As a chronic illness patient, I tend to avoid bread that has yeast and gluten even though I’m not allergic to them. I just find that avoiding them is perhaps better for my gut and health in the long run. But as a bread lover, I have to seek inspiration and ways to be able to make healthy breads at home and so here I am making some super healthy lentil bread rolls, tell me you’re going to try these? 🤩
INGREDIENTS (Makes 4 rolls):
– 1 cup (200g) dry red lentils, soaked and rinsed (see instructions)
– 1/4 cup (20g) whole psyllium husk (NOT powder)
– 60ml water
– 1 1/2 tbsp olive oil
– 1/2 tsp baking soda
– 1/2 tsp pink salt
– 1/2 tbsp lemon juice or apple cider vinegar
– 3 tbsp mixed seeds for topping
HOW-TO:
– Soak red lentils in plenty of warm water for at least 2 hours or overnight, then drain it.
– Preheat oven to 180°C degrees. Line a baking tray with parchment paper, set aside.
– Add all the ingredients (except the toppings) to a food processor, BUT add the lemon juice/vinegar last (preferably on top of the baking soda) as the reaction between the acid and baking soda is immediate (bubbles).
– Immediately start blending until a dough forms. Don’t let the dough rest, quickly shape the dough into bread rolls by hand (wet your hands a bit as it will be a little sticky), sprinkle or roll the top in the seed-mixture and place on the baking tray.
– Bake for about 25 min until golden brown and crispy.
– Cool on a cooling rack for at least 20 minutes before slicing it.
VOILA! You’ve just made your own super healthy bread rolls!! Comment below what you think! ⬇️
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