Quick Vegan Lentil Bread Rolls | GF
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Print Recipe Servings 4 rolls
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Ingredients
- 1½ cups (225 g) red lentils dry, soaked for at least 2 hours or overnight and well drained
- ⅓ cup (22 g) whole psyllium husk
- 3 tsp baking powder
- 2 tbsp apple cider vinegar
- ¼ cup (60 ml) water
- ½ tsp Himalayan salt
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Instructions
- Soak the lentils for at least 2 hours or overnight in a large bowl with plenty of water. Then, rinse and drain them well.
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Place all ingredients in a food processor. Blend for several minutes until everything is well mixed and sticks together.
- Gently press the dough between your hands and shape it into a log. Then, divide it into four equal pieces. Shape each piece into a ball and transfer it to a parchment paper-lined baking pan. Sprinkle some seeds on top of each roll. (While the dough is soft to the touch, it should keep its form and stick together).
- Bake for about 30 mins and let them cool for a while before slicing. Enjoy!
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Notes
- Use whole psyllium husk and not psyllium powder. It acts as a binder in this recipe. I don't recommend substituting it for any other ingredient.
- The recipe makes four regular bread rolls, but feel free to adjust the size to your preference, making them larger or smaller as you like.
- You can enhance the bread rolls' flavor by adding various herbs and spices, such as onion powder, cumin, savory, oregano, rosemary, and more.
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