Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Because of the beans, flaxseed and especially the FSS, digestion is very active, which should be taken into account when consuming it.