Summary

Ingredients

• 1 can lentils
• 1 can kidney beans
• 40 g psyllium husks
• 20 g wheat bran
• 10 g whole wheat flour
• 2 teaspoons baking soda
• 2 egg whites
• some water, warm

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Instructions

1. Drain the lentils and kidney beans and rinse well. Then chop in a food processor. That will be a relatively tough mass.
2. Weigh the psyllium husks, bran and flour and mix with the baking powder. If necessary, add a pinch of salt. Add the two egg whites to the bean / lentil puree and stir with the dough hook of the mixer. Now the mass becomes smoother and smoother. Add the puree to the dry mixture and keep stirring. Depending on the consistency, add 100 - 200 ml of warm water, the psyllium husks absorb a lot of moisture. Now let the dough rest, covered, for about 15 minutes.
3. Then weigh the pieces of dough and form flat cakes. Place these on a baking sheet lined with baking paper. Now spray the cakes again vigorously with water, for example with a flower syringe, and bake in a preheated oven at 175 degrees top / bottom heat for 50 - 55 minutes.
4. Note: The entire dough has an energy content of 630 calories. Depending on the size of the rolls (5 large rolls of 160 g, 7 medium-sized rolls of 115 g or 10 small rolls of 80 g) you can calculate the calorie content per roll.