John Myers
Ingredients for 6 servings:
- 1 can kidney beans
- 4 eggs
- 40 g psyllium husks
- 1 ½ tsp baking powder
- 150 ml water
- salt and pepper
- Bread spice mix and other spices to taste
- Sesame, linseed, pumpkin seeds, sunflower seeds, optional for sprinkling
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
slow-carb grain-free rolls
Rinse the kidney beans, drain, and puree. Add the eggs and mix well with a hand mixer. Carefully fold in the psyllium husk (PSH) and baking powder, stir in the boiling water, and let the dough rest for 10 minutes. Now stir the spices into the dough: salt, pepper, caraway, fennel, classic bread spice, chili flakes, rosemary. Whatever your heart desires. Be aware, though, that PSH absorbs a lot of flavor, so feel free to add more seasoning if you want to taste it later. If you prefer a more neutral flavor, go easy on the seasoning. Then form 6-8 rolls, place them on a baking sheet lined with baking paper, and sprinkle with seeds of your choice. Bake on the middle rack at 175°C (top and bottom heat) for about 50 minutes. The texture of the finished rolls is quite soft and squishy (similar to store-bought protein bread), so I toast them briefly on both sides in the toaster. Due to the beans, flaxseed, and especially the FSS, digestion is very active, which should be taken into account when consuming them.
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