Soft and yeast-free buns made with chickpeas, perfect for those looking for a vegan product or with alternative ingredients. Crunchy 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 it rest for 5-10 minutes until it becomes a thick gel.
Blend the chickpeas with the extra virgin olive oil until a smooth cream is obtained.
In a bowl combine the spelt flour, potato starch, salt and baking soda.
Add the chickpea cream and psyllium gel to the dry mixture.
Knead until a soft and homogeneous mixture is obtained.
Take pieces of about 40-45 g and form balls.
Brush the surface with a drizzle of oil or a bit of milk and sprinkle with seeds to taste.
Bake in a preheated static oven at 180°C for about 22-25 minutes, or until the buns are golden.
Blender or mixer
Bowl
Kitchen brush
Static oven
The sizes and cooking times may vary depending on the oven; adjust accordingly.
Italy
| Energy (kcal) | 308.22 |
| Carbohydrates (g) | 42.63 |
| of which Sugars (g) | 3.79 |
| Fat (g) | 9.25 |
| of which Saturates (g) | 2.18 |
| Protein (g) | 12.63 |
| Fiber (g) | 7.24 |
| Sale (g) | 0.5 |
