Tip: Adjust your screen timeout in Settings
VeganVegan — no animal products at allChickpea-BasedChickpea-Based — built around chickpeas as primary ingredientHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Yeast-Free Chickpea Cornmeal Rolls with Seeds
Hearty gluten-free rolls made with blended chickpeas, cornmeal, ground flax and a mix of sunflower and sesame seeds. Yeast-free, flourless and nutty.
15 min prep / 50 min total
228 kcal
6.1g protein
2 servings
EasyThis plan uses 2 servings for Yeast-Free Chickpea Cornmeal Rolls with Seeds. Adjust below if you need a different amount.
Watch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 80 gcanned chickpeas with their liquid
from a 400g can, blended smooth
- 2⅓ tbspcornmeal
- 1⅓ tbspflaxseeds
ground in a coffee grinder
- 3⅓ gbaking powder
- 6⅔ gsunflower seeds
- 6⅔ gsesame seeds
plus more for topping
- pinchcoriander
- ⅓ tbsppsyllium husk
- 1 tbspolive oil
- pinchsalt
to taste
Instructions
Blend 240g canned chickpeas with their liquid until smooth using a hand blender.
Mix 7 tablespoons cornmeal, 4 tablespoons ground flaxseeds and 10g baking powder in a bowl. Stir in 20g sunflower seeds, 20g sesame seeds, coriander and 1 tablespoon psyllium husk.
Fold in the blended chickpeas, 3 tablespoons olive oil and salt to taste, then stir until you have a firm dough.
Oil your hands and shape into rolls. Place on a greased tray, brush with water and sprinkle generously with sesame seeds.
Bake at 180°C for about , until the rolls are golden and firm. Cool before serving.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
