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.
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
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