Sweet Potato Rolls

1/2 c rice flour
buckwheat
lentil
and corn starch

1 egg
1 grated sweet potato (finely)
1 grated carrot
1 tsp yeast
3 tbsp honey
1 tsp Xanthan
1 tsp cinnamon
1/2 rice milk refrigerated
1 c boiling water
1/2 tsp salt
1/2 tsp baking powder

I increased the honey by a tablespoon, they were a bit too un-sweet (for me).

150 for about 25-30 mins

As you spoon the mixture into greased tins you will see the stringly texture. It is these finely grated pieces which hold the roll together, giving it bounce, and elasticity, holding it together. Seriously. First i discovered the power of honey for it's sticky quality, but by far, finely grated vegetables- REALLY REALLY WORK!!!

I promise i will perfect a recipe that tastes like heaven mixed with wheat flour! I swear!

For now, this is more than substantial. It is a thick batter, sloppy joes comes to mind.

You need to put it in large muffin tins to make rolls, they should really invent rounded big tins so one can make rolls. This would be perfect. Or even sub roll tins. I await the day i find one!

These are not the tastiest things (yet, i think i'll work on perfecting it) but has the absolute perfect moisture and spring to it! HOLDS TOGETHER! Moist, so so devine. Almost oily, but they contain no oil. EXTREMELY healthy also :)

I love the taste of roasted linseed on top, don't hesitate to sprinkle your favourite seed on top.