• 250 ml water warm
• 8 g psyllium husks
• 3 tbsp olive oil
• 3 g sugar
• ½ tsp fine salt
• 1 tsp mixed herbs

Equipment

• Greased baking tray and a bowl

• 200 ml Loprofin Sno-Pro (warm)
• 500 g Loprofin Baking Mix plus extra for dusting
• 1 sachet dried yeast (supplied with Loprofin Baking Mix)

1. Place the warm water and Loprofin Sno-Pro in a bowl, add the dried yeast and stir. Add the sugar and psyllium husks to the bowl, stir and allow to stand for 10 minutes until the mixture thickens.
2. Add the olive oil, salt, mixed herbs and Loprofin Baking Mix to the bowl and beat for 3 minutes. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size.
3. Transfer the dough to a lightly floured surface, cut the dough in two and roll each piece into a thick sausage shape. Cut the dough into 5 pieces and flatten each one with the palm of your hand.
4. Preheat oven: 200°C/400°F/Gas mark 6.
5. Transfer the dough onto a baking tray and bake in a preheated oven for 20 minutes or until they are golden brown.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.