Tip: You can swap the pumpkin seeds for dried fruits or other nuts!
- 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.