Quinoa rolls

Ingredients for 2 servings:

• 200g quinoa
• 100 g rice flour
• 100 g buckwheat flour
• 1 ½ tbsp locust bean gum
• 1 ½ tbsp psyllium husks
• 1 egg(s)
• 1 tbsp cream of tartar baking powder
• 1 tbsp sunflower oil
• ½ tsp salt
• 1 tsp maple syrup or agave syrup
• 175 ml water, warm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

gluten-free, low FODMAP, lactose-free

Cook the quinoa until firm, i.e. use twice the amount of water instead of 2.5. Soak the psyllium husks in half a cup of water. Whisk the egg. Place a small bowl of water in the oven and preheat the oven to 180 degrees fan-assisted oven. Knead all ingredients thoroughly with a mixer. Then slowly add about 175 ml of warm water while stirring until you have a sticky dough that is easy to shape. If it is too runny, add a little more flour. Dust your hands with a little flour, as the dough is very sticky, and shape the dough into rather flat rolls or mini baguettes (about 6). Bake the rolls for 40 minutes at 180 degrees fan-assisted oven. Tap the bottom of the rolls. If they sound hollow, they are done. Tip: They are still delicious the next day. They are also good to freeze. Before eating, briefly place them on both sides in the toaster.