Name: Gluten and yeast free rolls with relish
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 cup buckwheat flour; 1/2 cup potato flour; 1/2 cup cornflour; 1/4 cup maize meal; 1/4 cup quinoa flour; 2 tsp xanthan gum; 1 1/2 tsp sea salt; 1 tsp Baking powder; 1 tsp Bicarbonate of soda; 1 1/4 cup water warm; 3 Tbs canola oil; 2 Tbs honey; 2 tsp lemon juice; 1 tsp egg replacement; 1 onion sliced; 1 - 2 tomatoes diced; olive oil for frying; herbal salt and pepper; fructose; lemon juice; fresh basil

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Ingredients (21)

1 cup	buckwheat flour
1/2 cup	potato flour
1/2 cup	cornflour
1/4 cup	maize meal
1/4 cup	quinoa flour
2 tsp	xanthan gum
1 1/2 tsp	sea salt
1 tsp	Baking powder
1 tsp	Bicarbonate of soda
1 1/4 cup	water — warm
3 Tbs	canola oil
2 Tbs	honey
2 tsp	lemon juice
1 tsp	egg replacement

Tomato relish:

1	onion — sliced
1 - 2	tomatoes — diced
	olive oil — for frying
	herbal salt and pepper
	fructose
	lemon juice
	fresh basil

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Method:

Sieve dry ingredients and set aside.
Mix 1 Tbs honey, lemon juice, baking powder and bicarbonate of soda together and slowly add the warm water.
Stir quickly (it should be frothy at this stage) and add to the dry ingredients.
Add the oil, remaining honey and mixed egg replacer.
Stir thoroughly until a batter has formed.
Spoon the batter into muffin tins and smooth evenly with wet fingers.
Top with sesame seeds.
Loosely cover the pan with a tea towel and allow to rest in a warm spot for 20 minutes.
Preheat the oven to 150°C.
Bake the buns for about 40 – 50 minutes.
Remove buns from muffin pan and cool on a wired rack.

Tomato relish:

Fry onions until golden, add tomatoes, fructose, herbal salt, pepper and lemon juice.

Simmer for a few minutes.
Add basil leaves and stir.

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