Pesto rolls

Pesto – 30g pine nuts, 50g tofu, 2 cloves garlic, 3 tablespoons fresh, chopped basil, olive oil, salt and pepper
1/3 jar sun-dried tomatoes, chopped
200g gluten-free plain flour
100g cornflour
100g ground almonds
2 tsp xanthan gum
1 tsp salt
2 tsp caster sugar
4 tsp (2 x 7g sachets) dried yeast
40ml olive oil
400ml lukewarm plant-based milk – just warm, if the liquid is too hot it can make the yeast inactive

Heat a small frying pan. Toast the pine nuts and leave to cool.
Place all of the pesto ingredients into a food processor and blitz until smooth. Add olive oil a little at a time to loosen the ingredients. Taste for seasoning.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Measure the olive oil and plant-based milk together and pour into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Roughly stir in the pesto and chopped sun-dried tomato.

Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop the mixture and place onto the baking tray to make 8 rolls, leave space in between to allow for the rolls to rise.

Wet your fingers and mould each roll into the shape required.
Leave in a warm place to prove for 30 minutes.
10 minutes before baking, preheat the oven to 220°c / 200°c fan oven / gas mark 7.

Bake for 14 -18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.

Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.