Faux Sourdough Buckwheat Rolls

7-8 rolls

YIELD

10 minutes

PREP TIME

15 minutes

BAKE TIME

TOTAL TIME

Ingredients

¼ cup Anthony’s Coconut Oil, melted
2 eggs
2 tablespoons almond milk
¼ teaspoon salt
½ tablespoon Anthony’s Cane Sugar
⅔ cup Anthony’s Buckwheat Flour
⅓ cup Anthony’s Potato Starch
¾ teaspoon Anthony’s Xanthan Gum
1/2 teaspoon Anthony’s Citric Acid
½ teaspoon baking soda

Instructions

Preheat oven to 350° Fahrenheit and grease a mini muffin pan.
In a mixing bowl, mix together the coconut oil, eggs, almond milk, salt, and cane sugar.
Add buckwheat flour, potato starch, xanthan gum, and baking soda; mix well.
Divide dough between 7-8 mini muffin cups.
Bake for 15 minutes.
Cool and enjoy.

LEARN TO MAKE IT

LATEST RECIPES

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

Creamy Vegan Chocolate Ice Cream

This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!

Sunflower and Pumpkin Seed Butter

Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!

View All