Dr Karan

Comment LOAM to check out the optional ingredient but otherwise see below for full recipe! 👇

Kale & Tofu Roti

Ingredients:

400g wholewheat flour

150g kale

150g tofu

1-inch ginger

2 green chillies

1 tsp ghee

½ tsp salt

Water as needed

1 LOAM sachet (optional)
Per roti: ~4g fibre | ~9g protein (or ~6.5g fibre with LOAM)
Method:

Throw kale, tofu, ginger and chillies in a blender with a splash of water. Blitz until you’ve got a smooth green paste.

If using LOAM, stir the sachet into the paste now. It dissolves completely, you won’t taste it, but you’re adding 10g of prebiotic fibers from 6 unique plant sources straight into the dough…every roti gets the benefit!

Tip your flour into a bowl. Add ghee if you fancy. Add salt, pour in the paste, bring it together into a dough. Only add water if it’s dry…you want soft, not sticky.

Knead 5 minutes. Cover. Rest 15 minutes.

Knead again. Cover. Rest 30 minutes.

Tear off 90–100g pieces, roll each one out thin, dust off the excess flour.

Hot dry pan. 20 seconds. Flip. 30 seconds. Flip again, press it down, watch it puff.

Serve with a light spread of butter or ghee and some yoghurt on the side…this cuts through the heat and gives you a hit of probiotics.

For more high fiber inspo comment CHEAT below for my free Fiber Cheatsheet

Comment CHEAT below for my free Fibre Cheatsheet 👇

Ingredients:

2 cups buckwheat groats

1 tbsp chia seeds + 3 tbsp water

½ tsp salt

½ cup water

¼ cup rolled oats

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

Everything bagel seasoning
Method:

Soak buckwheat in water for at least 3 hours or overnight. Rinse well.

Blend with chia water, salt, and enough water to cover until completely smooth.

Pour into a bowl, cover, and leave to ferment for 15 hours until foamy.

Stir in oats, pumpkin seeds, and sunflower seeds.

Pour into a lined loaf tin, top with everything bagel seasoning.

Bake at 180°C for 90 minutes.

Leave to cool before slicing.

Comment CHEAT below for my free Fibre Cheatsheet 👇