Soft yeast-free chickpea rolls, perfect for those looking for a vegan product or one made with alternative ingredients. Crispy on the outside and soft on the inside, enriched with seeds to taste.
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Mix the milk with the lemon juice and add the psyllium powder. Let rest for 5-10 minutes until it becomes a thick gel.
Blend the chickpeas with the extra virgin olive oil until smooth.
In a bowl combine the spelt flour, potato starch, salt and bicarbonate of soda.
Add the chickpea cream and the psyllium gel to the dry mixture.
Knead until you obtain a soft, homogeneous mixture.
Take portions of about 40-45 g and shape them into balls.
Brush the surface with a little oil or a little milk and sprinkle with seeds to taste.
Bake in a preheated static oven at 180°C for about 22-25 minutes, or until the rolls are golden.
Blender or mixer
Bowl
Pastry brush
Static oven
Sizes and baking times may vary depending on the oven; reg
Italia
