Our crispy buckwheat rolls are not only gluten-free, but also have excess base! In addition, they are prepared very quickly and taste simply delicious – see for yourself!

Step 1

Mix 1 tablespoon of chia seeds with 3 tablespoons of water and leave to soak for 30 minutes.

Then remove 3 tbsp of the chia gel (keep the rest in the fridge and use for other recipes) and mix with 250 g buckwheat flour, 80 g tigernut flour, 1 tbsp grape seed flour, 1 tbsp psyllium husk powder and 1 tbsp hemp seeds in a bowl.

Preheat the oven to 180°C and have a baking tray lined with parchment paper ready.

Step 2

Add 300 ml water, 4 tbsp coconut oil, 15 g baking powder and 1 tsp salt and mix carefully with a mixing spoon in circular movements to form a smooth dough.

Then slowly stir in 1 tablespoon of lemon juice.

Form 12 rolls of approx. 65 g each from the dough, brush with a little water and sprinkle each with some black and white sesame seeds .

Then spread on the baking tray and leave to rest for 5 minutes.

Then bake the rolls in the oven for 17 minutes until golden brown.