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Lisa K's sweet potato vegan buns for any occasion

Sourdough vegan buns. Soft and moist even when cold. ❄❄❄❄ well too. Just warm them up in defrost mode

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8oz steamed and mashed sweet potato 

2oz  shiptonmill organic wholemeal einkorn flour

2oz shiptonmill organic light spelt flour

4oz shiptonmill organic untreated bread flour

3oz organic sourdough starter

6 oz organic soya cream

1 tsp pink salt

Combine sweet potato (when cool) all flour, sourdough starter and salt, stir well, then cover and let sit for one hour.

Add soya cream and knead well , cold rise overnight

Divide into 6 on dusted table and hands with flour and shape into 6 buns or rolls!

Put them on baking tray lined with greaseproof paper and cover with tea towel, let rise for a few hours

Brush with soya cream and sprinkle with poppy seeds

Bake in a pre- heated oven at 200 for 5 minutes, then at 180 for 10 - 12 minutes ..enjoy 

Added by: Lisa Kafton

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