Chia Flea Protein Buns
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 30 g chia seeds, about 3 tablespoon
- 15 g psyllium husks, about 2 heaped tablespoons
- 75 g protein powder, neutral
- 0.5 bag ½ baking powder, approx. 7 - 8 g
- 1 ½ teaspoon salt
- 100 g low-fat quark
- 1 m-sized egg (s)
- 140 ml water
For sprinkling: (rolling)
- 2 tablespoon psyllium husks
- 2 tablespoon sesame seeds or poppy seeds
Print Recipe
Pin Recipe Instructions
- Combine the dry ingredients for the dough, chia seeds, psyllium husks, egg white powder, salt and baking powder and mix together. Separately stir the quark, egg and water until smooth. Mix with the dry ingredients and stir well. Let the dough rest for about five minutes.
- In the meantime, line a baking sheet with parchment paper and preheat the oven to 180 ° C hot air. Place about two tablespoons of psyllium husk with two tablespoons of sesame seeds on a medium-sized plate. I keep the later leftovers from this and use them in the next dough.
- With the help of two spoons I loosen 1/8 of the dough each, put the dough piece on the plate with the psyllium husks and the sesame seeds and roll it in it. Now I can roll it into a small ball with my hands without too much glue. This is placed on the baking paper. If exactly one eighth is not always taken, it will be more or less than eight rolls.
- Bake them at 180 degrees for about 15-20 minutes. In between I always check whether the rolls should be left in the oven a little longer or shorter. I love it when the rolls are nicely browned at the end, but not too dark.
- Let cool down a little before eating.
- Tips: I could top these rolls with anything I liked. Whether oil sardine, tuna or ham, whether cheese or cream cheese with elderberry jam.
- The leftover rolls can be frozen or packed in a plastic bag in the refrigerator to be toasted and consumed the next day.
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