In small bowl, combine yogurt, vanilla extract, and maple syrup, and set aside in refrigerator until ready to serve.

Dice strawberries and, in small bowl, combine with 1 tsp balsamic vinegar, 1 tsp maple syrup, thyme, and black pepper. Allow to macerate for 1 to 2 hours, tasting from time to time and adding remaining balsamic and maple syrup only as required, depending on the sweetness of your strawberries.

Preheat oven to 400 FInto small glass or dish, pour 1 Tbsp olive oil and use pastry brush to grease cups of a standard muffin tin.

In blender, add 1/4 cup olive oil, egg, milk, tapioca flour, Parmesan, salt, cayenne, and black pepper. Blend on high, scraping down sides as necessary, until all flour is incorporated. Add thyme and pulse gently to incorporate. Pour this runny batter into prepared muffin cups, filling each halfway. Bake in preheated oven for 20 minutes. Remove from oven and flip each bun using palette knife prised against the side of each cup. Pierce bottom of bun (see tip) and allow to cool in pan for 2 minutes.

To serve, set out buns and 2 small bowls: in one bowl place strawberries and in the other the yogurt. Allow guests to choose and fill their own buns.