I created these little buns to try and get my little one to eat more greens… we all know that toddlers are not the easiest to please! Everyone in the house ended up eating them, they are fluffy, tasty and full of hidden nutrients, vitamins and minerals from the soya milk, spinach, flaxseeds and herbs. The naughty part comes from the little vegan cheese I added, but It’s really not a lot and gives them a nice added flavour. Cheese can be left out though, or replaced by olives or sun dried tomatoes, for example. Worth a try, no doubt!
Time: 40 mniutes
Type: savoury snack
Difficulty: 1 pan
Makes: about 8 buns
What you need:
1 cup baby spinach
130ml unsweetened soya milk
1 flax ‘egg’ (1 tbsp ground flaxseeds with 2 tbsp water, mixed)
200g self-raising flour
1 tsp baking powder
2 tbsp shredded vegan cheese
1 tsp mixed herbs
1/4 tsp salt
Directions:
In a food processor, blend soya milk and spinach until you reach a smooth and homogeneous consistency;
In a large bowl, add spinach and soya mix and flax ‘egg’;
Add flour, baking powder, salt, herbs and vegan cheese and mix well (might be easier to use one hand) – add more flour if needed – it should come all together in a non-sticky dough;
Divide the dough into 8 round pieces and place them in a baking tray, lined with parchment paper or lightly oiled (keep them apart as they will rise during baking);
Bake in a pre-heated oven at 200C for about 25 minutes till slightly golden;
Keeps in a closed container for a few days.
Plant Based Portuguese 