Low-carb yeast dumplings

Ingredients for 4 servings:

• 20 g gluten
• 20 g psyllium husks, ground
• 60 g oat bran
• 20 g protein powder (vanilla protein powder)
• 80 g coconut flour
• 8 tbsp xylitol (sugar substitute)
• 1 egg(s)
• 1 egg white
• 1 cube of yeast
• 200 ml milk with 0.3% fat

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Mix all dry ingredients in a mixing bowl. Dissolve the yeast in the lukewarm milk and add it to the flour mixture. Add the egg and egg white and knead well. If the dough is too stiff, add a little milk. If it’s too runny, add a little coconut flour. If you like, you can add other spices, such as vanilla, cinnamon, or similar. The dough should have the consistency of regular yeast dough and no longer stick to the edges of the bowl. Let the dough rise in a warm place for at least 1 hour. Divide the dough into 4 pieces, shape them into balls, and flatten them. Optionally, you can add a filling, such as jam, plum jam, poppy seed mixture, or pureed fruit. If you don’t want a filling, you can skip the flattening and simply form balls instead. If you’re filling the dumplings, make sure they’re tightly sealed so the filling doesn’t leak out during cooking. Cover the finished dumplings and let them rest for a while. Best cooked in a steamer or a steamer insert for a pot for about 20-25 minutes. Serve warm with vanilla sauce or fruit compote.