Description
These easy gluten-free vegan rolls are made with red lentils and psyllium husks, offering a crispy crust and a soft, hearty interior. Perfect as a side dish, sandwich base, or snack, they are high in fiber and protein while being completely grain-free. Enjoy a delicious and nutritious bread alternative!
Ingredients
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt (or to taste)
- 1¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
- Rinse the Lentils – Rinse the lentils thoroughly, drain, and remove any impurities.
- Soak the Lentils – Cover lentils with water and soak for at least 3 hours (or overnight), then drain.
- Preheat the Oven – Set to 360ºF (182ºC).
- Prepare the Dough – In a food processor, blend soaked lentils, psyllium husks, oil (if using), water, and salt. Add baking soda and pour apple cider vinegar on top to activate. Blend until combined.
- Shape the Rolls – Divide dough into 8 equal pieces, shape into balls, and place on a lined baking sheet. Optionally, sprinkle sesame seeds on top.
- Bake – Bake for 20 minutes until golden brown.
- Cool and Serve – Let cool for 10 minutes before serving.
Notes
- For a crispier crust, brush rolls with oil before baking or increase oven temperature slightly.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Reheat in the oven at 350ºF (175ºC) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
