Post Time: 2025-02-18
Error: No content files found.Blood Sugar Friendly Rolls that I eat everyday!🧘♀️ I eat these instead of bread because they have an amazing glycemic index (meaning it doesn’t spike my blood sugar at all). If you want to learn more about why managing your glucose level is important, go to @glucosegoddess instagram to learn more! Ingredients (26-28 rolls) Blend: 380g almonds 80g pumpkin seeds 130g sesame seeds 130g golden flaxseeds 100g chia seeds The rest: 1 cup (2,3 dl) chickpea water (aquafaba) or 6 organic eggs 6 tsp baking powder 10 tbsp psyllium husk (If you are using fine powdered psyllium husk you have to use 5 tbsp instead of 10 tbsp) 2 tsp salt 4 tbsp apple cider vinegar 4 cups (10 dl) boiling water 1. Set you oven to 180C/ 356F. 2. To a food processor add almonds, pumpkin seeds, sesame seeds, golden flaxseeds, chia seeds and blend until it forms a flour-like consistency. But be careful if it just click the next website starts forming into a nut butter, you want to stop before this happens! If you have a small food processor you want to do this in two rounds, it might be too much for your food processor to handle everything at once. 3. While the seeds are blending, Drain your cans of chickpeas and reserve the liquid. Add the chickpea water to a bowl and whip it using a hand or stand mixer! Whip until a firm foam-like consistency. 4. Add the blended seeds to a bowl. Add baking powder, psyllium husk, salt, mix. 5. Now add the boiling water whipped chickpea (If you eat eggs, you can use 6 organic eggs instead). Let sit for 15 minutes or until it thickens, before rolling into small balls. 6. Bake for 60 minutes or more if needed. 7. Cut them in half and freeze Going At this website them. When you click the next post want to eat them you just pop them in the toaster and they’re ready to eat. Enjoy!