Enjoy with the Creation Reserve Syrah
Yields 30 portions
Rolls
200 g gluten-free flour
1 g salt
10 g dry yeast
20 g coconut sugar
20 g pumpkin seeds
20 g black sesame seeds
20 g poppy seeds
20 g gluten-free oats
30 ml olive oil
120 ml lukewarm water
Filling Mixture
3 whole ripe Plum/Heirloom tomatoes, cut into small dice
1 red onion, peeled and cut into small dice
Pinot Maldon salt
5g Freshly Ground Black Pepper
Mix everything in a bowl and fold 7 soup spoon full mixture into the bread dough before piping into the Molds.
Broodjies
Mix all the ingredients together to achieve a batter thicker than a flapjack consistency with Tomato and onion mix added. Transfer to a piping bag. In your prepared, greased mould.
Prove open for 20 minutes.
In a preheated 200’C oven, bake the rolls for 15 min. Take out and cool on a cooling rack.
Use the Teta de Moine Girolle to make cheese flowers from the Kleinrivier Gruberg Gruyere.
Use any offcuts for the Braai Broodjies.
Slice the mini loaves into mini slices. In between every two slices, you will place a bit of Gruyere and a basil leaf
This little Braaibroodjie will now be toasted on the Toaster to create lines.
Serve the bread with the cheese flower, Basil Gremolata, and a few of the Rosemary flowers as in illustration.
Plant Based: Fauxmage (Olive and Rosemary) used inside and Protea Mold to shape the cheese into flowers.
Basil gremolata
½ cup freshly picked basil leaves
1 cup Fresh Parsley Leaves
1/2 clove garlic
1 lime zest
1 lime juice
3 g maldon salt
2g Nutritional yeast
50 ml Vegetable oil