Sultsinoita (Gluten-Free Karelian Pastries)
recipe

Delicious gluten-free Karelian pastries filled with rice porridge, pan-fried without fat, and enjoyed warm.
Preparation Time: 30 minutes
Serving Size: 15-20 sultsinoita

Ingredients:

- 2 dl cold water
- ½ tsp salt
- 2 tsp psyllium
- 3 - 3½ dl buckwheat flour
- Warm rice porridge for filling
- Melted butter for brushing

Instructions:

1. Mix salt and psyllium into the cold water. Let the psyllium swell for a moment.
2. Gradually add the buckwheat flour while stirring continuously until the dough pulls away from the sides of the bowl and is firm.
3. Roll the dough into a log and divide it into 15-20 equal pieces. Cover the pieces with a lid to prevent drying out.
4. Roll out each piece of dough into a round shell, adding flour as needed.
5. Fry the shells in a hot pan without oil on both sides, ensuring to shake off any excess flour before frying.
6. Brush the cooked shells with melted butter and stack them on top of each other.
7. Place warm rice porridge on top of each shell, roll it up, and enjoy.
Nutritional Information (1 sultsina):
- Energy: 150 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 5 g
- Fiber: 2 g

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