These bread rolls are a winner at our household. It’s so good with a nice warm bowl of vegetable soup 🤗 or can be used to make sandwiches and burgers too 😉. It’s grain free but feel free to use 1/2 legumes and 1/2 basmati rice if you prefer. It’s vegan and gluten free as well, and has no yeast.
You can use either split red lentils or split Moong beans. I have made with both and it’s equally delicious. The bread rolls have good nutritional value of protein and fibre.
1 cup organic split red lentils (soaked overnight)
1/4 cup filtered
1/4 cup whole psyllium husk (not powder)
1 1/2 Tablespoon of olive oil
1/2 Tablespoon GF baking soda
1 tsp salt
1/2 tablespoon organic apple cider vinegar
1/2 tsp ground fennel seeds
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
Toppings: your choice of seeds (pepitas, sunflower, etc)
Rinse and drain soaked lentils, then add all ingredients to a high speed blender or food processor. Blend until smooth and a dough has formed (a minute or so).
Make rolls and put seeds on top. It can make 6 small medium size rolls or 4 large rolls.
Bake for 25 minutes on pre-heated fan forced oven at 180 degrees.
If you choose to use split Moong beans the dough will be more moist, but you can still form a ball shape and sprinkle the seeds on top. It will also need to bake for longer 35 minutes instead of 25 minutes. It will give you a softer roll that’s more moist inside 😊
Recipe by Debora Galvin