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\n\t\t<\/div>\n\nWORLD BREAD DAY<\/h2>\n
Today, we\u2019re celebrating World Bread Day<\/a><\/strong>, an international celebration of one of the world\u2019s oldest and most beloved foods. For me, bread has a special way of bringing different cultures together. From crusty No Knead Baguette Recipe<\/strong><\/a>, No-Knead Saffron Bread, and soft Spelt Bread Rolls to Pide \u2013 Turkish Flatbread, Persian Taftoon Flatbread, and Barbari Bread<\/a><\/strong>, every country has its own bread traditions, recipes, and stories to share.<\/p>\n
I\u2019ve taken part in the World Bread Day event<\/a><\/strong> several times over the years, sharing some of my favourite traditional and creative bread recipes. These include Traditional Persian Lavash Bread,<\/a><\/strong> Pandje Kash \u2013 Persian Bread Boats, Nan-e Keshta<\/a><\/strong> \u2013 Persian Pumpkin Flatbread, and Cottage Cheese Bread with Turmeric<\/a><\/strong>.<\/p>\n
Every year, I look forward to this special food blogging event hosted by Zorra at Kochtopf.me<\/a><\/strong>. She brings together recipes from food bloggers around the world and shares them on her blog. The result is a wonderful collection of homemade breads, international flavours, and inspiring ideas from kitchens everywhere.<\/p>\n
I can\u2019t wait to see all the delicious bread recipes! I love discovering new recipes through this event and getting a little taste of the food traditions and cultures that make bread so special around the world.<\/p>\n
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\n\t\t<\/div>\n\nMY KITCHEN ADVENTURE WITH NAN-E SANGAK<\/h2>\n
My original plan for this year\u2019s World Bread Day was to bake Persian Nan-e Sangak. This traditional Persian sourdough flatbread is usually baked on a bed of hot pebbles, which gives it its distinctive texture and rustic appearance.<\/p>\n
I\u2019ve taken on the challenge of making Nan-e Sangak several times, but so far, I haven\u2019t managed to get it right. This year was no different! I spent an entire Sunday in the kitchen, determined to finally bake the perfect loaf. I kneaded the dough, tried different techniques, and patiently worked through the long rising process. The dough needs to rest overnight and rise several times throughout the day. I kept hoping that all my time and effort would pay off with a beautiful, fragrant flatbread.<\/p>\n
Unfortunately, things didn\u2019t go to plan. Despite all my hard work, the result just wasn\u2019t what I had hoped for. I was disappointed, especially because I had wanted to make something really special for World Bread Day.<\/p>\n
But you know what? Instead of getting stuck on a failed recipe, I decided to keep things simple. That\u2019s how these quick and easy flourless protein rolls in the air fryer came about! They may not be traditional Persian bread, but they fit perfectly with my cooking philosophy: enjoy the process, try new things, and turn even a little kitchen mishap into something delicious.<\/p>\n
And who knows? Maybe Nan-e Sangak will get another chance in my kitchen one day!<\/p>\n
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<\/a><\/p>\nWHY YOU\u2019LL LOVE THESE AIR FRYER PROTEIN ROLLS<\/h2>\n
These quick and easy protein rolls are perfect when you fancy fresh homemade bread but don\u2019t want to spend hours in the kitchen.<\/p>\n
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- No wheat flour:<\/strong> These rolls use oats instead of traditional wheat flour.<\/li>\n
- High in protein<\/strong>: Cottage cheese and egg add a protein boost.<\/li>\n
- Quick and easy to make<\/strong>: The dough comes together in just a few minutes.<\/li>\n
- Perfect for the air fryer<\/strong>: Your rolls are ready in around 20 minutes of cooking time.<\/li>\n
- Crunchy seed topping<\/strong>: Sunflower seeds, pumpkin seeds, and pine nuts add extra flavour and texture.<\/li>\n
- Made with just a few ingredients<\/strong>: You only need five simple ingredients for the dough, plus your favourite seeds and kernels.<\/li>\n<\/ul>\n
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<\/a><\/p>\nTIPS FOR MAKING AND STORING YOUR PROTEIN ROLLS<\/h2>\n
Can I make these protein rolls ahead of time?<\/h3>\n
Yes! You can bake the rolls the evening before. However, they taste best when freshly baked and still slightly warm.<\/p>\n
How do I make the rolls crispy again the next day?<\/h3>\n
Simply reheat them in the air fryer or toaster for a few minutes. This helps bring back their lovely crisp crust.<\/p>\n
Can I use different seeds and toppings?<\/h3>\n
Absolutely! Sesame seeds, linseeds, poppy seeds, or chopped nuts all work well. Mix and match your favourite toppings to create your own version of these easy air fryer protein rolls.<\/p>\n
Are these protein rolls completely flourless?<\/h3>\n
Yes, this recipe contains no traditional wheat flour. Instead, oats form the base of the dough. If you prefer a finer texture, simply blend the oats into oat flour before mixing the ingredients.<\/p>\n
Are these protein rolls gluten-free?<\/h3>\n
You can make these rolls gluten-free by using certified gluten-free oats. If you need to follow a strict gluten-free diet, also check all the other ingredients and take care to avoid cross-contamination during preparation.<\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR QUICK FLOURLESS PROTEIN ROLLS<\/h2>\n
200 g cottage cheese<\/p>\n
180 g rolled oats<\/p>\n
1 egg<\/p>\n
8 g baking powder<\/p>\n
\u00bd tsp salt<\/p>\n
100 g Seeds and kernels of your choice, as sunflower, pumpkin seeds, or pine nuts<\/a>*<\/strong><\/p>\n
My tip:<\/strong> If you need a gluten-free option, use certified gluten-free oats.<\/p>\n
HOW TO MAKE QUICK PROTEIN ROLLS IN THE AIR FRYER<\/h2>\n
MIX THE DOUGH<\/h3>\n
Add the cottage cheese, oats, egg, baking powder, and salt to a bowl. Mix everything until you have a well-combined dough.<\/p>\n
Depending on the consistency of your cottage cheese, the dough may feel a little wet. That\u2019s perfectly fine! If needed, leave it to rest for a few minutes so the oats can absorb some of the moisture.<\/p>\n
SHAPE THE ROLLS<\/h3>\n
Divide the dough into four equal portions. Wet your hands with a little water and shape each portion into a small, round roll.<\/p>\n
Don\u2019t worry about making them look perfect. I love the rustic look of homemade bread rolls!<\/p>\n
COAT THE ROLLS WITH SEEDS<\/h3>\n
Place your favourite seeds on a plate and roll each dough ball in them until coated. You can use sunflower seeds, pumpkin seeds, and pine nuts separately or combine them for a delicious mix.<\/p>\n
I especially love mixing different seeds because they give the rolls a lovely golden finish, a nutty flavour, and plenty of crunch.<\/p>\n
AIR FRY THE PROTEIN ROLLS<\/h3>\n
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- High in protein<\/strong>: Cottage cheese and egg add a protein boost.<\/li>\n
- No wheat flour:<\/strong> These rolls use oats instead of traditional wheat flour.<\/li>\n
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