INGREDIENTS
Dough:
75 g Rice Flour
30 g Corn Starch
30 g Erythritol
1 tsp. psyllium husk + 60 ml water
5 g dry yeast + 1 tsp. coconut sugar + 25 ml plant milk
1 Prise salt
Filling:
100 g frozen strawberries
1 tsp. chia seeds
30 g creamy strawberry proteinpulver
PREPARATIONS
1. Preheat the oven to 35°C upper and lower heat.
2. Mix the psyllium husk with water in a small bowl and set it aside to swell.
3. Gently warm the milk, mix it with the dry yeast and coconut blossom sugar, and let it sit for about 10 minutes.
4. Combine all the dry ingredients, then add the yeast mixture, swollen psyllium husk, and coconut oil, and process them into a homogeneous dough.
5. Shape the dough into a ball and let it rise in the oven at 35°C for about 1 hour.
6. For the filling, warm the strawberries in a pot, add chia seeds and protein powder, and stir continuously until a homogeneous mixture forms.
7. Remove the dough from the oven and roll it out. Preheat the oven to 180°C.
8. Spread the strawberry filling on the rolled-out dough and roll it up from the longer side. Cut it into 8 pieces and place them in a baking dish.
9. Bake for about 30 minutes, let it cool briefly, and enjoy!
