Crispy oat rolls with linseed, chia & psyllium husks
- Vegan* - Gluten-free - Lactose-free - Sugar-free
Preparation time: 35 minutes - Difficulty level: easy
Ingredients for 6-9 rolls:
- 250 g gluten-free rolled oats
- 40 g psyllium husks
- 300 g skyr yoghurt* also available as a vegan option
- approx. 60 g water
- 2 tbsp flaxseed + approx. 8 tbsp water - for flaxseed egg
- 2 tbsp chia seeds
- 2 tbsp sunflower seeds
- 1 tsp sea salt
- 1 bag (17 g) cream of tartar baking powder
- decoration: chia, sesame seeds
- 250 g gluten-free rolled oats
- 40 g psyllium husks
- 300 g skyr yoghurt* also available as a vegan option
- approx. 60 g water
- 2 tbsp flaxseed + approx. 8 tbsp water - for flaxseed egg
- 2 tbsp chia seeds
- 2 tbsp sunflower seeds
- 1 tsp sea salt
- 1 bag (17 g) cream of tartar baking powder
- decoration: chia, sesame seeds
Preparation:
First prepare the flaxseed egg, as it needs about 10 minutes to swell, briefly grind the flaxseed and chia seeds in an electric coffee grinder, place in a dessert bowl and mix with the water, stir occasionally during the swelling time and add a little more water if necessary so that it is a gel-like mixture.
Mix the rolled oats with the skyr, psyllium husks, baking powder, salt, water and ground sunflower seeds and add the linseed egg, knead everything with your hands to form a homogeneous mass and form 6-9 balls using an ice cream scoop, place on a baking tray lined with baking paper and flatten slightly.
Of course, you can also shape your rolls with your hands by moistening them slightly. Score the surface crosswise with a kitchen knife and sprinkle with the seeds. Bake your rolls for approx. 45-50 minutes until golden brown, the baking time varies depending on the oven.Leave to cool on a wire rack and serve crispy!