Rice Rolls with black sesame seeds
gluten free rolls like scones, vegan, yeastfree
Servings: 8 rolls
Equipment
- round cookie cutter approx. 7 cm ø
Ingredients
dry ingredients
- 100 g almonds ground
- 150 g rice wholemeal flour
- 100 g food starch (potato starch) glutenfree
- 10 g ground psyllium husk
- 20 g cream of tatar baking poweder
- 1 Tsp xanthan glutenfree
- 1 pinch of salt
- 1 pinch of curcuma powder as desired
remaining ingredients
- 80 g margarine (alternatively butter) vegan, cool
- 200 g apple pulp unsweetend
- 1 tbsp black sesame seeds
- 1 tsp fleur de sel
- 2 tbsp plant milk -alternatively water or milk glutenfree
Instructions
- Mix the dry ingredients in a bowl. If desired, use a little turmeric powder for color. Fold in butter in small pieces. Knead between fingers with flour mixture to form a crumbly dough. Add apple pulp and knead briefly until smooth. Wrap in an airtight container and chill for 30 minutes (in the refrigerator or outside if it's cold enough where you live).
- Roll out dough on a lightly floured surface to about 2 cm thick. Sprinkle evenly with sesame seeds and fleur de sel and roll over again lightly with rolling pin. Using a round cookie cutter, cut out several circles and place on a baking sheet lined with baking paper Brush with the vegetable milk. Alternatively, you can first cut out the circles, then brush with "milk" and sprinkle with sesame seeds and salt.
- Bake in a preheated oven at 180 degrees convection (top/bottom heat 200 degrees) for 15- 20 minutes. The buns do not need to be dark browned, just lightly browned. Let them cool on a cooling rack. They taste best lukewarm. You can cut them in half the next day and toast them up. Or you can freeze a few rolls directly, cut in half horizontally. This way they fit in the toaster and can be quickly defrosted/toasted as needed.