Pumpkin Dinner Rolls - alive magazine

Ingredients

• 1 1/4 cups (310 mL) warm water, divided, plus extra
• 1 tsp (5 mL) sucanat or coconut sugar
• 1 1/2 Tbsp (22 mL) active dry yeast
• 1/2 cup (125 mL) raw pumpkin seeds
• 1/2 cup (125 mL) millet flour, plus extra for dusting pan
• 1/2 cup (125 mL) quinoa flakes
• 1/2 cup (125 mL) tapioca flour/tapioca starch
• 1/2 cup (125 mL) brown rice flour
• 1/2 cup (125 mL) sorghum flour
• 2 tsp (10 mL) xanthan gum
• 1/4 cup (60 mL) pumpkin purée
• 2 eggs
• 3 Tbsp (45 mL) extra-virgin olive oil, plus extra for dusting pan
• 1 Tbsp (15 mL) maple syrup or honey
• 1 tsp (5 mL) apple cider vinegar
• 1 Tbsp (15 mL) flaxseeds, as garnish (optional)