No Knead Gluten Free Lentil Bread Rolls
Directions
- 1Soak the red lentils in plenty of warm water for at least 2 hours or overnight, then drain.
- 2Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat.
- 3Add lentils, psyllium husk, water, olive oil, baking soda, salt, and lemon juice to a food processor; process until a dough forms.
- 4Shape the dough into four bread rolls.
- 5Roll the bread rolls in the mixed seeds.
- 6Place the bread rolls on the baking tray and bake for 25 minutes until golden brown and crispy.
- 7Remove from the oven and transfer to a cooling rack to cool for at least 15 minutes before slicing.
Ingredients
- 200 g dry red lentils
- 20 g whole psyllium husk
- 60 ml water
- 1.5 tbsp olive oil
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tbsp lemon juice
- 3 tbsp mixed seeds
Equipment
food processorbaking trayovencooling rack
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