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Thanks to Hodmedod’s for this recipe! These gluten-free rolls are perfect as a snack, with a lunchtime salad, or as a side with curry or stew. This recipe was created by the inspired Salima Dhalla of the Breadren artisan bakery and kitchen. Makes 14-16 rolls.
Servings 0

Ingredients

  • 200 g green pea flour
  • 40 g chia seeds soaked in 160ml water 15-20min
  • 2 tsp black mustard seeds
  • 1.5 tsp garam masala
  • 30 g ginger grated
  • 15-20 dried or fresh curry leaves chopped/crumbled
  • 250 g cooked split green peas or green lentils
  • 75 g spinach roughly chopped
  • 100 g coconut flour
  • 1½ tsp baking powder gluten-free if required
  • 1½ tsp salt
  • 600 ml coconut or other unsweetened nondairy milk
  • 60 ml rapeseed oil
  • Small handful sunflower seeds

Instructions

  • Preheat oven to 180C. Heat tbsp oil in fry pan over medium / high high. Add the mustard seeds. After 10-15 seconds of popping, add curry leaves, grated ginger and garam masala. Cook a few minutes while stirring, should start to brown.
  • Pour into bowl with cooked peas and raw spinach and mix well.
  • In a separate bowl, sieve together the flours, baking powder and salt. In a jug, whisk together milk, 60ml oil and chia gel. Pour liquid into dry ingredients and whisk thoroughly to combine. Fold in pea mixture.
  • Split between greased muffin tins and sprinkle with sunflower seeds. Bake 30-35min until well risen and deep brown. Cool 10-15min and remove to cool completely in rack.