
1/2 cup white rice
1/2 cup tapioca
1 and 1/4 cups
cornstarch
1/2 cup potato
starch
¼ cup quinoa
flour
1/2 tbsp salt
1 tbsp x. gum
1/4 cup honey
1 tbsp yeast
¾ cup water
½ cup almond milk or other milk of choice
2 eggs
1/3 cup oil or
shortening
1 egg for egg wash
Pitted olives of choice. I use green
- Mix yeast, honey, water and milk and let bubble for 5 minutes.
- Mix dry ingredient in a bowl of a stand mixer with paddle attachment.
- Add yeast mixture to dry ingredient, then add eggs and oil/shortening/butter.
- Mix for a few minutes until it looks like a smooth batter.
- Cover the bowl and let it rise for 1 hour. I put in a turned off oven with a bowl of hot water. That creates an ideal warm and humid environment for the dough.
1 egg for egg wash
Pitted olives of choice. I use green
- Mix yeast, honey, water and milk and let bubble for 5 minutes.
- Mix dry ingredient in a bowl of a stand mixer with paddle attachment.
- Add yeast mixture to dry ingredient, then add eggs and oil/shortening/butter.
- Mix for a few minutes until it looks like a smooth batter.
- Cover the bowl and let it rise for 1 hour. I put in a turned off oven with a bowl of hot water. That creates an ideal warm and humid environment for the dough.
- Heat the oven to 350F
- Line a mini muffin pan with paper liners and spray with oil. My liners stick to the dough.
- Scoop a little bit of dough into liners, put an olive in the middle and cover with more dough.
- Brush with egg wash and sprinkle with sesame seeds or salt.
- Bake for 25 minutes until slightly golden and sound hollow when tapped.

These freeze beautifully for at lease 2 months.

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