Tip: You can swap the pumpkin seeds for dried fruits or other nuts!
1 1/2 cup (4 dl) wheat flour
2 tsp baking powder
1/4 tsp salt
50 g dairy free butter
3/4 cup (2 dl) Sproud Original
1/4 cup (0.5 dl) pumpkin seeds
1. Preheat oven to 250C
2. In a bowl, combine flour, salt and baking powder.
3. Then mix in the dairy free butter.
4. Now add pumpkin seeds and Sproud, mix to a sticky dough.
5. Cut out the batter to 4-5 buns and then bake in the oven for 10-12 minutes until golden brown on the tops.