Tip: You can swop the pumpkin seeds for dried fruits or other nuts!
INGREDIENTS
4 dl wheat flour
2 tsp baking powder
1/4 tsp salt
50 g dairy free butter
2 dl Sproud Milk
1/2 dl pumpkin seeds
STEP BY STEP
Preheat oven to 250C.
Combine flour, salt and baking powder in a bowl.
Mix in the dairy free butter.
Add pumpkin seeds and Sproud, mix to a sticky dough.
Cut out the batter to 4-5 buns and then bake in the oven for 10-12 minutes until golden brown.
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