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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
6 servings
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Ingredients
Ingredients updated to metric measurements
- 240 gcanned chickpeas with their liquid
from a 400g can, blended smooth
- 7 tbspcornmeal
- 4 tbspflaxseeds
ground in a coffee grinder
- 10 gbaking powder
- 20 gsunflower seeds
- 20 gsesame seeds
plus more for topping
- pinchcoriander
- 1 tbsppsyllium husk
- 3 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.
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