I've taken the liberty of calling these Buckwheat Dinner Rolls. They're baked in a muffin tin, but are more like little individual breads. They're called dinner rolls but are also great for breakfast on the run. What follows is a note from Michel, his recipe and beautiful photos--enjoy!
Here it is (of course, better when organic)
2 tsp baking powder
1 tsp salt
3/4 tsp sugar
1c white rice flour
1/4c buckwheat flour
2T coconut flour
2T each of sesame and flax seeds (or whatever seeds you like).
Note: Coconut flour is not necessary but adds fiber and a nice, subtle flavor.If you don't add coconut flour,reduce water by 2T.
Preheat oven to 450 F
Dilute salt and sugar in water.
Mix dry ingredients well.
Add water. Mix until batter is smooth and sticky.
Fill muffin tins to the top.
Sprinkle seeds over muffins.
Bake 25 minutes.
Let cool a few minutes and … eat.