◾200 grams boiled black quinoa
◾400 grams All purpose flour
◾50 grams buckwheat flour
◾50 grams sunflower seeds
◾1 teaspoon yiest
◾1 teaspoon salt
◾4 dl water (1 1/4 cup)
Weigh all the ingredients. You can double and triple to recipe with great luck, just keep to the measurements.
If your quinoa is freshly cooked leave to raise for 60 minutes.
Use a spatula and scoop roll sized pieces of dough onto the cooking pan draped with baking paper . When you have 4×4 leave to raise for 30 minutes and cook for 12-15 minuts in 250 Celcius
After 30 minutes split the dough in rolls with a knife like under.
Pull the baking paper over to the now hot baking tray and lower temperature to 230Celcius degrees.
Cook for 12-15 min. Cool on a wire rack.