Bean Rolls
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can kidney beans
- 4 egg (s)
- 40 g psyllium husks
- 1 ½ teaspoon baking powder
- 150 ml water
- salt and pepper
- Bread spice mix and other spices to taste
- Sesame, linseed, pumpkin seeds, sunflower seeds, optional for sprinkling
Print Recipe
Pin Recipe Instructions
- Rinse, drain and puree the kidney beans. Add the eggs and stir in well with a hand mixer. Now carefully fold in the psyllium husks (FSS) and baking powder, stir in the boiling water and let the dough swell for 10 minutes.
- Now work the spices into the dough. Salt, pepper, caraway seeds, fennel, classic bread spices, chilli flakes, rosemary. Everything your heart desires. But you should know that FSS swallow a lot of flavor. So be brave when seasoning, if you want to taste some of it later. Those who prefer it more neutral will stay economical.
- Then shape 6 - 8 rolls, place them on a baking sheet lined with baking paper and sprinkle with seeds of your choice. Bake on the middle rack at 175 ° C top and bottom heat for a good 50 minutes.
- The consistency of the finished rolls is quite soft and crumple (similar to the egg white bread I bought), which is why I briefly toast them on the toaster again on both sides.
- Because of the beans, flaxseed and especially the FSS, digestion is very active, which should be taken into account when consuming it.
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