Low-carb protein rolls

Ingredients for 4 servings:

• 2 tbsp sunflower seeds
• 2 tbsp flaxseed
• 1 tbsp pumpkin seeds
• 2 tbsp psyllium husks
• 2 tbsp soy flakes
• 100 g oat bran
• 50 g chia seeds
• 3 eggs
• 250 g low-fat curd cheese
• 1 packet of baking powder
• ½ tsp sea salt
• some seeds, e.g. salad seed mix, for rolling

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

healthy and delicious

Grind the soy flakes and, if desired, all the seeds in a blender until you have the desired strength. You can also leave the seeds whole. Mix the flour with the chia seeds, baking powder, and salt. Add the eggs and quark and mix everything well again. Cover the dough and let it rest at room temperature for about 1 hour. Preheat the oven to 220°C (top/bottom heat). Place a small bowl of water on the floor of the oven. Form 4 rolls from the dough (careful, it’s very sticky) and roll them lightly in the desired seed mixture. Lightly score the rolls lengthwise in the middle and bake on a baking sheet lined with baking paper in the middle of the oven for 25 minutes. Turn off the oven. Cut the hot rolls in half (careful) and let them rest in the warm oven with the center facing up for at least 15 minutes. Eat the rolls after they have cooled. If the dough is still too runny to shape, add more chia seeds and wait another 15-20 minutes before continuing. Finished rolls freeze well and, once thawed, can be reheated in the toaster until crispy.