Vegan, gluten-free, flourless, yeast-free, and lactose-free. Amazing, and it works 🙂 One of my favorites that I managed to create 🙂
Ingredients
- 200g red lentils
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar or lemon juice
- 60ml water
- 20g psyllium husks (not powdered)
- favorite seeds for sprinkling
Preparation method
- Rinse the lentils until the water runs clear. Then cover with water (about 5cm above) and leave for at least 3 hours, preferably overnight.
- After the time has passed, drain, rinse, and then place in a high-powered blender.
- Preheat the oven (180°C, convection). Line a baking sheet with parchment paper or a mat.
- Add all the ingredients except the vinegar and seeds for sprinkling. Blend at very high speed until you get a well-blended mixture.
- Finally, add the vinegar and blend again, but only briefly.
- Moisten your hands and shape smooth buns, sprinkle with seeds, and place on the baking sheet.
- Bake for about 20 minutes until golden brown.
The buns are best right after cooling, but the next day they are also perfect for homemade croutons 🙂
