Rinse and drain the lentils. In a saucepan, combine lentils and 3 cups of water, and bring to a boil. Reduce heat and let it simmer for about 20-25 minutes or until tender. Drain and let cool slightly.

In a small bowl, mix the ground flaxseed with 6 tablespoons of warm water. Let this sit for about 10 minutes to thicken; this will act as your binding agent.

In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, and salt. Mix well.

In a food processor, blend the cooked lentils until smooth. Add olive oil and honey or maple syrup to the lentils and blend until well combined.

Add the lentil mixture and the flaxseed gel to the dry ingredients. Stir until fully combined. The dough will be slightly sticky.

Preheat your oven to 350°F (175°C). Lightly flour your hands and divide the dough into equal portions. Shape them into small rolls and place them on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack.