Seeded Lentil Bread Rolls
Are you looking for a delicious and easy-to-prepare homemade bread roll? Look no further; your family will love these seeded lentil bread rolls, which are loaded with iron, fibre, and magnesium. They are perfect for school and work lunchboxes and can be layered with your family’s favourite spreads and sandwich fillings. Bonus: They are super easy to make, can be made in big batches, and freeze easily!!
DIETARY: V, VEG, DF, GF, EF, NF
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 6-7 rolls
PREP: 20 mins (+ 3 hrs soaking)
COOK: 25 mins
EQUIPMENT: High-speed food processor
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 cup (200g) dry red lentils, rinsed | |
| ⅓ cup (30g) psyllium husks | |
| ¼ cup (60ml) water | |
| 1 ½ tbsp (30ml) avocado oil or olive oil | |
| ½ tsp (2g) baking soda | |
| ½ tsp sea salt | |
| ½ tbsp (10ml) apple cider vinegar |
Toppings (optional):
| ¼ cup mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, chia seeds) |
Directions
1.
Soak the red lentils in warm water for at least 3 hours or overnight. Drain.
Mark as complete
2.
Preheat the oven to 180°C and line a baking tray with baking paper.
Mark as complete
3.
Add soaked lentils, psyllium husks, water, oil, baking soda, salt and vinegar to the food processor and process until a dough forms.
Mark as complete
4.
Quickly shape the dough into 6-7 equal rolls/balls (using wet hands works best), sprinkle with the seed mix and place onto the baking tray.
Mark as complete
5.
Bake for 25 mins or until golden brown and crispy.
Mark as complete
6.
Allow to cool for 10 mins before slicing.
Mark as complete
Notes
Serving and storing leftovers: Serve immediately, store in a cool dry spot in an airtight container for up to 3 days or in the fridge for 10 days or freeze for up to 4 months.
Prep tips: The dough is quite sticky; therefore, working with wet or oiled hands works best to shape the balls.
Easy ingredient swaps: Swap avocado oil for extra virgin olive oil.
Additional boosters: Work some crushed nuts into the dough before baking. For a sweet version: Add a handful of raisins to the batter before baking and sprinkle with cinnamon.
Baby-friendly version: Serve mashed or cut into finger- food.
For fussy eaters: Omit the seeds.
