Rainbow rolls
For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg
Difficulty and servings
MAKES 18
Preparation and cooking times
Prep 25 mins
Cook 20 - 25 mins
plus rising
Super healthy
- Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
- Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.
PER ROLL
315 kcalories, protein 10g, carbohydrate 46g, fat 9 g, saturated fat 3g, fibre 4g, sugar 3g, salt 1 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2540636/
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Ingredients
- 250g plain white flour , plus extra for dusting
- 250g white bread flour
- 500g seed and grain bread flour
- 7g sachet fast-action dried yeast
- 100g porridge oats
- 100g mixed seeds , plus extra for sprinkling
- 50g walnuts , finely chopped
- 2 tsp bicarbonate of soda
- 50g cold butter , diced
- 2 x 284ml pots buttermilk
- 100g grated courgettes
- 100g grated carrots
- 100g grated raw beetroot - wear gloves!
- little milk or beaten egg , to glaze
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Country terrine with black pepper & thyme
A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make
8
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Difficulty and servings
MAKES 18
Preparation and cooking times
Prep 25 mins
Cook 20 - 25 mins
plus rising
Super healthy
Ingredients
- 250g plain white flour , plus extra for dusting
- 250g white bread flour
- 500g seed and grain bread flour
- 7g sachet fast-action dried yeast
- 100g porridge oats
- 100g mixed seeds , plus extra for sprinkling
- 50g walnuts , finely chopped
- 2 tsp bicarbonate of soda
- 50g cold butter , diced
- 2 x 284ml pots buttermilk
- 100g grated courgettes
- 100g grated carrots
- 100g grated raw beetroot - wear gloves!
- little milk or beaten egg , to glaze
PER ROLL
315 kcalories, protein 10g, carbohydrate 46g, fat 9 g, saturated fat 3g, fibre 4g, sugar 3g, salt 1 g
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