Flaxseed soy rolls

Ingredients for 1 servings:

• 34 g soy flakes
• 40 g flaxseed
• 15 g golden linseed
• 1.9 g salt
• 3 g chia seeds
• 6.1 g psyllium husk flour
• 108 g water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Low carb and keto

Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with parchment paper. Grind the soy flakes relatively finely in a blender. Grind or finely grind the flaxseed and golden linseed in a blender. Place the soy and flaxseed in a bowl along with all the other dry ingredients and mix well. Precisely weigh 108g of cold water (important) and quickly mix with the dry ingredients while stirring with a whisk. Let it stand for 10 minutes. After the eighth minute of the stand time, knead the dough thoroughly for another 2 minutes and then divide it into 2 equal parts. With wet hands, form 2 balls and place them on the baking sheet. Flatten slightly with your hand so that the rolls are about 3 cm high. Bake the rolls on the middle rack for 40 minutes. Let them cool thoroughly on a wire rack before cutting them. Tips: You can grind the soy flakes and flaxseed finer or slightly coarser, depending on your preference. The rolls will still be fluffy and light. You can cut the rolls in half, freeze them, and then thaw them in a toaster. Variations: You can also replace the soy with coconut flour, and instead of the 108 g of water, weigh 1 tablespoon of apple cider vinegar and 2 teaspoons of olive oil into a cup, fill with water to 108 g, and then use this mixture instead of plain water. The rolls will then taste slightly different but still very good. Of course, the stated kcal and fat information will change. Per roll: carbs 1.5 g, kcal 230, protein 13.5 g, fat 16 g.