6 servings (1 bun each)
Ingredients:
1 cup spelt flour
1 tbsp yupik date powder
2 tsp rapid rising yeast
1/4 tsp table salt
1/4 cup unsweetened almond milk
1/4 cup water
2 tsp olive oil
Directions:
Preheat the oven to 375F. Prepare 6 wells of a 12 well muffin pan by lightly spraying them with oil. Set aside.
To a medium bowl, add 3/4 cup flour, date powder, yeast and salt. Whisk to mix. Set aside.
To a small microwavable bowl, add the milk, water and olive oil. Microwave until warm (not hot) about 20 seconds.
Add the wet ingredients to the dry and beat with a mixer for about 2 minutes.
Add the remaining 1/4 cup flour and beat for another 2 minutes.
Turn the dough onto a lightly flour dusted surface and knead for 1-2 minutes. Let rest for 10 minutes.
Divide the dough into 6 equal amounts and roll into a ball and place into the prepared pan.
Cover and let rise for 45 minutes (should double in size).
Bake for 13-15 minutes.
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