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Buckwheat protein rolls

updated

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Ingredients for 1 servings:

  • 160 g buckwheat flour
  • 80 g oat bran
  • 60 g chia seeds
  • 80 g flaxseed meal
  • 15 g psyllium husks
  • 2 tsp, heaped baking powder
  • 2 tsp salt
  • 100 ml water, lukewarm
  • 250 g quark
  • 3 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Gluten-free

Let the chia seeds, flaxseed meal, and psyllium husks soak in the water for 5 minutes, stirring occasionally. Add all the other ingredients and mix thoroughly. Using two spoons, drop the batter into 10-12 portions onto a baking sheet lined with baking paper. Bake at 180°C (top/bottom heat) for 20-25 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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