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Buckwheat rolls (gluten-free, vegan and without yeast)
You want to bake very quick and gluten-free rolls? Then these buckwheat rolls are just right for you!
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Preparation:
5
minutes
mins
Preparation:
10
minutes
mins
Baking time:
25
minutes
mins
Total:
40
minutes
mins
Servings:
8
Roll
Calories:
170
Ingredients
25
g
Hazelnuts
25
g
Pumpkin seeds
250
g
Buckwheat flour
½
Pack
Baking powder
1
TL
Cornstarch
½
TL
Salt
25
ml
Rapeseed oil
250
ml
Mineral water
Instruction
Preheat the oven to 180° top-bottom heat.
Chop hazelnuts and pumpkin seeds.
Mix them with the buckwheat flour, baking powder, cornstarch and salt in a bowl.
Now add canola oil and mineral water. Mix the dough with a whisk or mixer until smooth. Do not be surprised: The dough is quite sticky.
Prepare the muffin tray. If you want to get the buckwheat buns out of the pan more easily, you should use muffin paper.
Fill 2-3 tablespoons of batter per muffin tin. The dough should be flush with the tray.
Bake the rolls for 25 to 30 minutes.
Nutritional values
Calories:
170
kcal
Carbohydrates:
23
g
Protein:
5
g
Fat:
8
g
saturated fatty acids:
1
g
Trans fats:
1
g
Sodium:
35
mg
Potassium:
227
mg
Dietary fiber:
4
g
Sugar:
1
g
Vitamin A:
1
IU
Vitamin C:
1
mg
Calcium:
26
mg
Iron:
2
mg
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