100 g plain flour
100 g spelt or wholewheat flour
3 tsp baking powder
1/2 tsp salt
50 g chilled vegan spread
1 tbs oil
120 ml pb milk
2 tbs fresh herbs or 2 - 3 tsp dried herbs (rosemary, thyme, sage, parsely, chives)
1 pinch of chilli flakes
1/4 tsp dry mustard powder
Sift the flour, salt, mustard powder and baking powder into a large baking bowl.
Rub in the diced vegan spread until the mixture resembles fine breadcrumbs. Add
the herbs and chilli flakes.
Mix the milk and oil and gradually add to the flour until you have a soft ball of dough.
Turn onto a lightly floured board, shap into a ball, flatten it and make a round
of approx 15 cm and 2 cm in thickness. Do not overwork the dough.
Cut the round halfway into 8 sections.
Bake oven 220°C for approx 20 mins until golden brown.
Serve warm with soups or salads.
100 g spelt or wholewheat flour
3 tsp baking powder
1/2 tsp salt
50 g chilled vegan spread
1 tbs oil
120 ml pb milk
2 tbs fresh herbs or 2 - 3 tsp dried herbs (rosemary, thyme, sage, parsely, chives)
1 pinch of chilli flakes
1/4 tsp dry mustard powder
Sift the flour, salt, mustard powder and baking powder into a large baking bowl.
Rub in the diced vegan spread until the mixture resembles fine breadcrumbs. Add
the herbs and chilli flakes.
Mix the milk and oil and gradually add to the flour until you have a soft ball of dough.
Turn onto a lightly floured board, shap into a ball, flatten it and make a round
of approx 15 cm and 2 cm in thickness. Do not overwork the dough.
Cut the round halfway into 8 sections.
Bake oven 220°C for approx 20 mins until golden brown.
Serve warm with soups or salads.
