- 1 ½ Cups Buckwheat Flour
- 1 Cup Porridge Oats
- 1 Cup Tapioca Flour (or GF regular flour)
- 1 tsp bicarbonate of soda
- ¾ cup dried cranberries, roughly chopped
- 200ml yoghurt of choice (coyo etc)
- 100 ml milk of choice
Makes 10 rolls
Oven at 180.
Mix the flours, cranberries, bicarb and porridge together in a large mixing bowl. In a small bowl or jug whisk the yoghurt with the milk to a thick liquid.
Pour the liquid onto the flours and quickly combine with a knife and/or your hands, but as soon as it’s coming together don’t keep kneading as the dough will become tough.
Pull off Clementine sized pieces, roll into a ball – they will be very sticky but don’t be put off. Place rolls onto a lined baking sheet and bake for approx 15 minutes, when bottoms tapped sound hollow and looking golden and beautiful.
