Ingredients:
For the dough:
- 100 g Bake-Free low-carb golden bread flour mixture
- 100 g Bake-Free sponge cake-muffin flour mixture
- half a packet of baking powder (6 g)
- 65 g room temperature, sugar-free coconut yogurt
- 200 g room temperature water
- Himalayan salt, garlic powder to taste
For the filling:
- 50 g pea protein granules
- 150 g hot water
- 5 g golden flaxeed flour (do not leave this out)
- 2 garlic cloves (cleaned 5 g)
- Himalayan salt, oregano, smoked paprika, black pepper, cumin, basil, marjoram, thyme, rosemary, coriander to taste
For the top:
- 4 g of coconut oil
Preparation:
Mix the ingredients for the dough and let it rest for 10 minutes. In the meantime, mix the spices, hot water, pressed garlic and pea protein granules for the filling, then cover and let it stand for 10 minutes. Roll out the dough to a thin sheet on a dry surface (36x36 cm) and cut it into 4 equal parts. Mix the golden flaxseed flour with the pea protein granules (this holds it together and absorbs the liquid during baking) and pile it on one half of the dough squares. Wet their edges (so they will stick together better) and fold them over the fillings. Spread it thinly with coconut oil,make cuts on top of the dough, decorate the edges with the edge of a spoon. Bake it in a preheated oven at 180 degrees celsius on a baking sheet lined with silicone baking paper for 30 minutes, conventional top and bottom setting.
