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Konjac Breakfast Rolls

Fluffy, juicy Sunday rolls baked with konjac flour.
6
rolls
60
Minutes

Easy

Ingredients

  • 30g Roooaaar Konjak
  • 30g flaxseed meal
  • 20g almond flour
  • 1 tsp baking powder
  • 200g quark
  • 100g cashew yogurt
  • 2 eggs
  • 1 pinch of salt

Instructions

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1
Mix konjac flour, flaxseed meal, and almond flour with baking powder and salt.
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2
Add quark, eggs, and cashew yogurt and knead well.
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3
Let the dough rest for 15 minutes.
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4
Form the dough into 6 small rolls and place on a baking tray lined with parchment paper.
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5
Sprinkle with pumpkin seeds, hemp seeds, or any seeds of your choice, if desired.
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6
Bake the rolls for 35 minutes at 160 degrees until golden brown.

Average values per portion

Energy (kJ)
405
Energy (kcal)
97
Fat
3.5g
Carbs
3.5g
Fiber
6.8g
Protein
9.8g
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