Oct 4, 2023
Pumpkin Seed Butter Muffins with Savory Pumpkin Seeds Discover a new twist on traditional muffins with these mouthwatering Savoury Pumpkin Seed Butter Muffins. Perfect for breakfast, snacking, or sharing with loved ones.
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Pumpkin Seed Butter Muffins with Savory Pumpkin Seeds Discover a new twist on traditional muffins with these mouthwatering Savoury Pumpkin Seed Butter Muffins. Perfect for breakfast, snacking, or sharing with loved ones.
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What do you suppose these could be? #savourytreats #savourybaking #eggbites #spinachandfeta #spinachandeggs #spinachandcheese #glutenfreebaking #quesnelfarmersmarket #bebebugboutiqueandgifts #judithbakesandpreserves #madeinquesnelbc #bakedinquesnelbc #supportlocal (at Quesnel, British Columbia) https://www.instagram.com/p/B6BuhYklqUX/?igshid=1fscupi5rx5m
Do you prefer savoury to sweet? Don’t forget to stop by our booth tomorrow @ #quesnelanddistrictartsandrecreationcentre for Christmas with Quesnel Farmers Market. We will have all our jams, jellies, pickles, etc, loads of Christmas baking, AND, because you asked for them, our popular Jamaican Patties, Spanakopita and maybe a few surprises. Let us help you satisfy your craving for a savoury treat! We are open from 10am until 3pm. Come early as our savoury treats generally sell out very early. . . #savourytreats #savourybaking #jamaicanpatties #veganjamaicanpatties #spanakopita #eggbites #glutenfreebaking #christmasbaking #shortbread #shortbreadfordays #artisanalpreserves #quesnelfarmersmarket #bebebugboutiqueandgifts #judithbakesandpreserves #madeinquesnelbc #bakedinquesnelbc #supportlocal (at Quesnel, British Columbia) https://www.instagram.com/p/B6BthwqlC2Q/?igshid=1poxg0cwxyk4g
Spelt Bread Rolls
I got the wonderful book "Die Kunst vegan zu backen", written by Axel Meyer, for Christmas. So I had to try at least one recipe immediately. This recipe is out of this book, I didn't change much as I thought it didn't really need any adaptation...
Makes about 12 rolls:
400g of wholemeal spelt flour
150g of small oats
50g of ground brown millet
1 bag of dry yeast
275ml of water
2 tablespoons of plant oil
1 heaped teaspoon of salt
optional:
1 tablespoon of chia seeds
 How to make them:
Put flour and 100g of oats in a bowl, place dry yeast in the middle and dissolve it with some warm water. Add remaining water and ground brown millet and knead a dough. Cover the bowl and let the dough rest for about 30 minutes.
Place baking parchment on a baking tray. Pre-heat the oven to 220°C.
Add oil and salt to the dough and knead again. Divide the dough in about 12 (depending on size) equal pieces and form bread rolls. Put remaining oats on top and bake for about 15 minutes until light brown.