Before I launch into the recipe… there are several ways that you can bake these. You can bake them in muffin trays or in individual silicon cupcake moulds, or you can bake them in little individual ramekins. I did both silicon cupcake moulds and individual ramekins. I found the ramekins better for several reasons; no concern over silicon (there is not an awful lot of research to back this stuff, and I am suspicious of it), and I actually find the end result better. Of course, they’re equally delicious in either. But with the ramekins, they rise taller and end up being scone-like in shape. Have a looksie:
You can break it open like a scone too! Perfect for dipping. Of course, if you don’t have enough individual ramekins, just make them in muffin tins. Nothing says you can’t dunk one of the little muffin-tin-guys into some soup or mop up the extra pasta sauce with them too!
In the bowl behind the rolls is the EDC creamy salami fettucine – with homemade fresh buckwheat pasta, and yoghurt instead of cream. Droooool. Love that pasta!
2) Weigh rice, buckwheat, chia seeds, tapioca starch and fennel seeds into TM bowl. Mill for 1 min on speed 9. Set aside.
3) Place eggs, egg white, milk/water, butter and salt in TM bowl. Mix for 2 minutes, 37 degrees, speed 5.
7) They will sink on cooling, don’t despair. The centres are squishy and satisfying!