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.
- 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
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.