Spicy buckwheat and brown rice buns
150ml almond milk
1 tbs lemon juice
225g buckwheat flour
225g brown rice flour
50g vegan margarine
50g brown sugar
1tsp ground cinnamon
2tsp ground mixed spice
11/2 tsp bicarbonate of soda
Rub in margarine with the flours. Add remaining ingredients and mix enough liquid to make a soft dough. Shape into 12- 14 balls and flatten slightly. Bake 200 degrees for about 20 minutes. Enjoy while warm if you can!
Added by: Carys Thomas-Ray
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.