Protein Bread Rolls with Ocean Greens
The perfect start to your day! These gluten-free protein rolls are quick and easy to make, nutritious, and keep you full for hours. Since they’re made with baking powder instead of yeast, there’s no need for rising time. The result is compact rolls that are still soft, moist, and truly delicious.
With the addition of Arctic Ocean Greens, each roll provides not only whole grains and protein but also a natural source of iodine – an essential mineral for thyroid function and energy. Eating two rolls meets your daily wholegrain requirement and gives you a solid boost of iodine straight from the sea.
Tips:
• Store the rolls in the fridge, wrapped in plastic, to keep them soft. They also freeze really well. Warm them briefly in the oven or microwave before serving for extra softness.
• If the dough spreads too much during baking, let it rest and swell for 15–20 minutes before shaping the rolls.
With the addition of Arctic Ocean Greens, each roll provides not only whole grains and protein but also a natural source of iodine – an essential mineral for thyroid function and energy. Eating two rolls meets your daily wholegrain requirement and gives you a solid boost of iodine straight from the sea.
Tips:
• Store the rolls in the fridge, wrapped in plastic, to keep them soft. They also freeze really well. Warm them briefly in the oven or microwave before serving for extra softness.
• If the dough spreads too much during baking, let it rest and swell for 15–20 minutes before shaping the rolls.
This recipe makes about 10 rolls.
20 mins / easy to make
Ingredients:
400 g cottage cheese
400 g rolled oats
4 large eggs
2 tsp Arctic Ocean Greens
2 tsp baking powder
3 tbsp pumpkin seeds (optional)
Directions:
1)
Preheat the oven to 200 °C (390 °F), top and bottom heat.
2)
Use a stick blender or food processor (not a regular blender) to mix together the cottage cheese, half of the oats, the eggs, seaweed sprinkle, and baking powder into a smooth dough.
3)
Stir in the remaining oats and pumpkin seeds.
4)
Shape into round rolls, place them on a baking tray lined with baking paper, and press them down slightly on top.
5)
Brush with water and sprinkle with pumpkin seeds or extra seaweed on top, if you like.
6)
Bake on the middle rack for about 20 minutes, until the rolls are lightly golden and baked through. Cool on a wire rack.