Courgette Rolls

Meal Size8
Duration1 h
Courgette Rolls
These quick and easy gluten-free and vegan courgette sandwiches are a great snack or addition to a meal.


90 g flaxseed 65 g of ground walnuts 120 g oat flakes 120 g buckwheat flour 3 tbsp dl psyllium 1/4 tsp salt 3,5 dl water 3 dl grated courgette 50 ml + 3 tbsp olive oil 60 g chopped herbs 1 teaspoon dried spices


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Grate the courgette.
  3. Mix the dry ingredients and add the courgettes in the middle. Add 350 ml water and 50 ml oil.
  4. Let the dough swell for about 15 minutes.
  5. The dough is compact and firm.
  6. Using oiled hands, roll 8 balls and brush them with the remaining oil to make the surface crispy.
  7. Bake for 25 min, turning the buns in between and bake for another 20-25 min, until the buns are cooked and beautifully coloured.
  8. Allow to cool for a while to allow the texture to thicken.