Sometimes digging in to a roll makes a salad or soup more substantial and satisfying. They are also great for a packed lunch.
These are easy to make, can be stored in the freezer and taste great. Give them a try.
This batch makes 8 rolls.
Red Lentil Rolls
Ingredients
1 cup red lentils, rinsed, drained and soaked ovoernight
6 tbs chia seeds, ground
1/4 cup +1 tbs filtered water
1/2 tsp Himalayan pink salt
1 tsp baking soda + 1 tbs fresh lime/lemon juice
Method
Thoroughly wash the red lentils and empty in to a bowl. Cover with an additional 2 inches and leave to soak overnight.
The next day, preheat the oven to 189c.
Empty the beans in to a food processor or high speed blender. Add the water, salt, baking powder and lime/lemon juice. Run until you have a thick dough like consistency.
Take out a ceramic non stick baking sheet and line with baking paper. Spoon the dough and form 8 rolls.
Bake for 20 minutes. Cool on a rack until room temperature. Enjoy right away or freeze for later use.