Spelt and Seed Rolls Recipe
1 cup (235 ml) unsweetened plain vegan milk, lukewarm
2 teaspoons apple cider vinegar
½ cup (120 ml) water, lukewarm
2 tablespoons (30 ml) neutral- flavoured oil
2 tablespoons (40 g) agave nectar or pure maple syrup or regular molasses
3 cups plus scant ½ cup (480 g) whole spelt flour, divided
¼ cup (30 g) oat flour or finely ground oats
¼ cup (36 g) vital wheat gluten
3 tablespoons (30 g) shelled hemp seeds
3 tablespoons (25 g) sunflower seeds
2 tablespoons (15 g) golden roasted flaxseeds
2 tablespoons (24 g) chia seeds
1 tablespoon (7 g) caraway seeds or (9 g) poppy seeds
1 teaspoon fine sea salt
2 teaspoons instant yeast
1Combine the milk and vinegar in a measuring cup. Let stand for two minutes to let the milk curdle. This is your “buttermilk.” Add the water, oil, and agave (or maple syrup or molasses) to the buttermilk. Set aside.
2Place a scant 3¼ cups (450 g) of the spelt flour, the oat flour, vital wheat gluten, all the seeds, salt, and yeast in the bowl of a stand mixer. Pour the wet ingredients on top of the dry.
3Knead for 10 minutes using a stand mixer fitted with a dough hook until the dough is pliable and soft without being too dry or too sticky. Slowly add extra water, 1 tablespoon (15 ml) at a time, if needed. (Alternatively, knead by hand on a lightly floured surface, for 10 minutes. Just add a scant ½ cup (60 g) less flour and add it in as you go, if needed.) Cover and let rise 75 minutes or until doubled.
4Punch down the dough. Place on a lightly floured baking sheet, flatten slightly, and shape into an approximately 10-inch (25 cm) round disk. Coat both sides of the disk with flour. Cut from the center into nine equal triangles, similar to scones. You can shape them into round buns or leave them as is.
5Gently shake off the excess flour and place the rolls back on the baking sheet. Flatten them slightly by pressing down gently with the palm of your hand. Cover with plastic wrap. Let rise 25 minutes.
6While the rolls are rising, preheat the oven to 400°F (200°C, or gas mark 6). Remove the plastic wrap and bake for 20 to 22 minutes or until browned and hollow-sounding when tapped on the roll’s underside.
7Let cool on a wire rack. Store leftovers in an airtight container at room temperature. The rolls are best enjoyed fresh but will last for up to 2 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.