• 200g chestnuts, peeled and cooked
• 150g chestnut flour
• 150g wholegrain rice flour or wholegrain oat flour
• 100g buckwheat flour
• 1 teaspoon xanthan gum
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tbsp ground psyllium husks
• 2 tsp salt
• 400ml lukewarm water + 1dl cold water

Optional

• 50g pumpkin seeds
• 50g sunflower seeds

1. Preheat the oven to 250 degrees top/bottom heat.
2. Cook the chestnuts (frozen product) according to the packet instructions until soft. As soon as the chestnuts are cooked, pour off the water and puree with 1dl cold water.
3. In a small bowl, mix the dry yeast with 1 teaspoon of sugar and 200 ml lukewarm water, cover and leave to swell for approx. 5 minutes (yeast is activated).
4. In a large bowl, mix all types of flour (chestnut flour, wholemeal rice flour & buckwheat flour), xanthan gum, ground psyllium husks, salt, chestnut puree (pumpkin seeds or sunflower seeds) and the yeast mixture with 200 ml lukewarm water. Work the mixture into a smooth dough on a floured work surface (knead for approx. 8 minutes). Add a little more flour if necessary. The dough should be slightly sticky but easy to work with.
5. Shape the dough into small rolls, cut crosswise with a knife and brush with a little water. Place the rolls on a baking tray lined with baking paper (do not touch) and bake for 10 minutes. Then reduce the temperature to 180 degrees and bake for approx. 35 minutes.
6. Remove the rolls and leave to cool completely.