Low-Carb Rolls with Psyllium Husks
Sunday-roll replacement – crusty outside, moist inside.
Nutrition per serving
227kcal3.7 gCarbs2.4 gSugar12.6 gProtein17.6 gFat7.6 gFibre
Ingredients
- 150 g ground almonds
- 30 g psyllium husks
- 150 g low-fat quark
- 110 g egg
- 8 g baking powder
- 30 g sunflower seeds
- 4 g spices
Preparation
- Mix the almonds, psyllium husks, baking powder and salt.
- Whisk the quark and eggs, knead everything into a dough and let it rest for 10 minutes.
- Shape six rolls, brush them with water, roll them in the sunflower seeds and score them crosswise.
- Bake at 180 °C fan (356 °F) for 35–40 minutes and cool on a rack.
Around 3 g of carbs per roll – a wheat roll has about 25 g. A roll breakfast without the mid-morning glucose mountain.
Sunday-roll replacement – crusty outside, moist inside.
Ingredients
- 150 g mandeln_gemahlen
- 30 g flohsamenschalen
- 150 g magerquark
- 110 g ei
- 8 g backpulver
- 30 g sonnenblumenkerne
- 4 g gewuerze
Preparation
- Mix the almonds, psyllium husks, baking powder and salt.
- Whisk the quark and eggs, knead everything into a dough and let it rest for 10 minutes.
- Shape six rolls, brush them with water, roll them in the sunflower seeds and score them crosswise.
- Bake at 180 °C fan (356 °F) for 35–40 minutes and cool on a rack.
Around 3 g of carbs per roll – a wheat roll has about 25 g. A roll breakfast without the mid-morning glucose mountain.