for 4 people

Dough

200 g	gluten-free wholegrain rolled oats
50 g	mixed seeds (e.g. Campiuns)
1 parcel	baking powder
¾ tsp	salt
30 g	ground psyllium
1 tin	white beans (e.g. cannellini approx. 400 g), rinsed and drained
1 ½ dl	water
200 g	lactose-free crème fraîche
1 tbsp	olive oil

Shape

60 g	mixed seeds (e.g. Campiuns)
	water, for brushing

Soup

1 tbsp	olive oil
1	onion, coarsely chopped
250 g	carrots, in slices
100 g	yellow lentils
1 litre	water
1 ¼ tsp	salt
a little	pepper
2 tbsp	olive oil
¼ tsp	chilli flakes
1	organic lemon, zest peeled with a peeler, finely chopped and 1 tbsp of juice

How it's done

Dough

In a bowl, mix the oat flour with all the other ingredients up to and including the psyllium husk. Puree the beans with the crème fraîche, add with the water and oil, mix well with a wooden spoon; do not knead. Cover the dough and leave to stand at room temperature for approx. 10 mins.

Shape

Empty the seeds into a shallow dish. Place the dough on a lightly floured work surface, divide into 8 portions, shape into bread rolls, brush with a little water and roll in the seeds. Place the rolls on a baking tray lined with baking paper. Score the bread rolls with a sharp knife.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the rolls to cool on a rack.

Soup

Heat the oil in a pan. Add the onion and carrots, sauté for approx. 5 mins. Add the lentils and water, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 20 mins. until soft, season, puree. Plate up the soup, combine the oil, chilli flakes, lemon zest and juice, drizzle on top of the soup.

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