Crispy Seed Bread Rolls in Bagel Style
Yeast- and Gluten-Free Bagel-Style Seed Breads that are wonderfully hearty and healthy, perfect as a snack or alongside a main dish. As a bonus, they are quick and easy to make, without the need to spend long hours at the stove. If you’ve been dreaming of healthy little breads, this recipe is definitely worth trying!
Servings: approx 10-12 pastries
Preparation time: 40 minutes
Difficulty: Easy
To prepare you need:
For biscuits:
- 3 tbsp linseed flour + ½ cup water
- ½ cup melted coconut oil
- 2 tbsp maple syrup
- 2 cups of cassava flour
- ½ cup tapioca starch
- 1 cup of coconut flour
- ½ cup rice flour
- 2 + ½ teaspoon baking powder
- ⅓ cup + 1-2 tbsp water
For seed coatings:
- 2 tablespoons onion granules/leaves
- 2 tablespoons garlic granules/helps
- 4 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 teaspoon sea salt
How to prepare seed bread?
First mix the flaxseed meal and water in a small bowl and set aside for a moment. Then, in a larger bowl, mix together all the other dry ingredients. Add the coconut oil, maple syrup, water and the flaxseed meal mixture that was on hold to the dry ingredients. Knead the dough between your hands until you have a dough that sticks together. Then place the dough on a baking tray or kitchen surface covered with baking paper and place another sheet of baking paper on top. Roll the dough between the baking paper until it is about ½ cm thick. Then cut the dough into rectangles of more or less the same size and shape each rectangle into a ‘baguette’ between your hands. Bring the water to the boil in a saucepan (add 1-2 teaspoons of bicarbonate of soda if you like, this will keep the pastry softer) and place the ‘batons’ in the boiling water. Boil for about 1-2 minutes, then place on a baking tray lined with baking paper and cover with the seed mixture. Bake in a 200°C oven for 18-20 minutes and enjoy!
