Quick Gluten-Free Buckwheat Rolls

Looking for a quick and easy recipe for gluten-free rolls that actually taste home-baked? These buckwheat rolls come together in just a few minutes, with no waiting around for the dough to rise. The buckwheat flour gives them lovely character, and Greek yoghurt makes them both moist and rich in protein. Perfect for breakfast or as an indulgent little snack!

Dough

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (beaten)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsp da Carla apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3 dl da Carla banana flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 pinches of salt

Here's how

• Preheat the oven to 175°C.
• Line a loaf tin (approx. 1.5 litres) with baking parchment or grease it with a little coconut oil.
• Mash the bananas until completely smooth in a bowl. Stir in the melted coconut oil, coconut syrup, beaten eggs, vinegar and vanilla.
• In a separate bowl, mix the banana flour, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana mixture. Stir only until everything is just combined.
• Pour the batter into the tin. Split a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the loaf is baked through.
• Let the loaf cool completely in the tin before slicing.