Low-carb, low-FODMAP rolls

Ingredients for 1 servings:

• 200 g low-fat curd cheese, lactose-free
• 2 tsp psyllium husks
• 80 g bran (rice bran), fine, e.g. from Werz
• 2 eggs
• 15 g flaxseed
• 1 pinch of salt
• n. B. herbs

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low Fodmap, low carb, lactose-free, makes 4 servings

Preheat the oven to 200 degrees Celsius (top/bottom heat). Mix the rice bran with the spices and herbs. Since rice bran has a stronger flavor, I chose rosemary, salt, and a little caraway. But that’s up to you, of course. Then add all the ingredients to the bran and mix well. Let the mixture stand for 10 minutes so the psyllium husks can swell. The batter should now be nice and sticky. I always pour the batter into a larger muffin or bread roll tin, otherwise it will run. Fill it completely to the top and smooth it down. Now cut an X in the middle of the rolls and bake in the oven for about 15-20 minutes. The rolls will rise a little more and should be nicely browned when finished. Note: The rolls will keep for a few days in the refrigerator and won’t dry out. I also always freeze some. This works wonderfully. 165 kcal per serving.