White bean and lentil rolls

Ingredients for 1 servings:

• 460 g beans, white from the can (drained weight)
• 265 g Lentils from the can (drained weight)
• 56 g psyllium husks
• 28 g wheat bran
• 14 g wholemeal flour
• 3 tsp baking powder
• 1 pinch of salt
• 3 egg whites

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Low in calories, delicious, high in protein

Drain the beans and lentils in a sieve and rinse with clean water. Then process them in a food processor. Combine the psyllium husks, bran, flour, baking powder, and salt. Mix the bean-lentil puree and the three egg whites with the dough hook of a mixer. Then add the dry ingredients and approximately 400–500 ml of warm water and continue mixing. The dough should not be dry, but also not watery, and should still be easy to shape. Once the dough is ready, cover and let it rest for a few minutes. Preheat the oven to 180 degrees Celsius (top/bottom heat). Weigh the dough. For small rolls, divide the dough by twelve, for large rolls by seven. Form the weighed dough pieces into round flatbreads and place them on a baking sheet lined with parchment paper. Spray the flatbreads again with water and bake in the oven for approximately 50–55 minutes.