This bread is prepared from tapioca starch or flour and buckwheat flour. Best for gluten intolerant and vegan people.
Makes 6-8 balls
Ingredient for bread:
½ cup coconut milk
1- ½ tablespoons oil
1- ¼ cup tapioca flour/starch
1 cup buckwheat flour
½ cup potato flour/starch
1 teaspoon salt
some coconut cream/milk for brushing
(You can interchange the proportion between
potato flour and buckwheat flour )
For the filling:
2 boiled potatoes
¼ cup of chopped kale leaves
½ cup chopped cilantro
1 green deseeded chopped chilli
½ teaspoon powdered black pepper
1- ½ teaspoon salt
1 teaspoon sugar
Process: Mash the potatoes and mix the remaining ingredients in the bowl.
In a small saucepan heat the milk. While the milk is warming, combine the tapioca flour/starch, oil and salt in a bowl. Allow the milk to cool a bit and then add to the tapioca starch/starch. Mix the other flours to the tapioca mixture when it’s still warm and make a dough. Divide the dough into equal portions. Take one ball stretch it little with tips of your fingers and fill in a spoonful of the mixture. Close them together tight into a round ball. Place them 1 inch apart on the greased cookie sheets. Brush some coconut milk/cream on top of the balls and bake for 20 minutes on 375F.
Note*****: If you interchange the proportion of buckwheat and potato flour where the former is lesser than the latter one then it will give softer buns. Depending on what texture you desire you can use that measurement.
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