Gluten Free Lentil Buns

This is an amazing gluten free bread alternative recipe. After many attempts to adapt it, I am pleased to present you buns that does not contain a gram of a wheat flour. Additionally, they are high in fiber (we all know how challenging it is to find fiber in gluten-free baking). Additionally, they are not only gluten free but also dairy free.

Preparation time: 40 minutes, 6-7 hours for lentils to soak

Ingredients:

• 100 g lentils
  
• 200 ml water
  
• 5 g (0.5 tbsp) salt
  
• 1.5 tbsp olive oil
  
• 50 g (4 tbsp) psyllium husk
  
• 2 g (0.5 tsp) baking soda
  
• 5 g (0.5 tbsp) lemon juice
  
• 65 g (5 tbsp) soy yogurt
  
• Sesame seeds for garnish
  

Instructions:

1. Take a container in which you will soak the lentils. Add dry lentils and pour 200 ml of water over them. Place the lentils in the refrigerator for 6-7 hours.

2. After the lentils have absorbed the water, drain it. Add 0.5 tbsp salt, 1.5 tbsp olive oil, 4 tbsp psyllium husk , 0.5 tsp baking soda, 0.5 tbsp lemon juice, and 5 tbsp soy yogurt.

3. Take a blender and blend all the ingredients until smooth.

4. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

5. Take a baking sheet, line it with parchment paper. Shape the mixture into buns (you should get around 4 buns). Sprinkle sesame seeds on top.

6. Bake for 30 minutes.