These rolls are high in protein (8g) and fibre (8g). They can be used like carbohydrates but significantly lower the effect of blood sugar. Try serving them with a hearty autumnal soup, or topped with cottage cheese, leftover chicken and avocado for a nourishing quick lunch.
Ingredients (makes 8 rolls)
500g dried red lentils
500ml boiling water
75g flaxseeds
2 tbsp olive oil
1 tsp sea salt
3 tbsp apple cider vinegar
1.5 tsp bicarbonate of soda
ground pepper to taste
Up to 50ml of extra water if needed to loosed the dough
Toppings (optional) - sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds
Method:
Soak lentils overnight (10hrs) in boiling water
The next day, preheat oven to 190C fan
Drain lentils, and add to a food processor with all other ingredients, APART from bicarbonate of soda and extra water
Mix at a high speed until a dough forms. Add a little extra water slowly if the dough seems too stiff
Add bicarb of soda and mix again
With wet hands, form into 8 round balls and dip in seeds if using
Space evenly on baking parchment on a baking tray and cook for 20-25 minutes.
These can be frozen and reheated.