These savoury Himalayan Spice Cakes are just the thing when you want a tasty snack. I would suggest making a lot of these as they go quickly. And any surplus (unlikely) are easily frozen for later use. Great as a starter to a meal or with a delicious soup.

Step 1: Ingredients

You will need:

Pro Tip 2 - Sourdough Starter for the correct quantity of sourdough
50 grams butter - melted
95 grams frozen spinach
60 grams grated carrot
60 grams finely chopped onion
1 small chili pepper
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar
1/2 teaspoon fennel seeds
1 1/2 teaspoons coriander
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon salt

Step 2: Spinach

If you are using frozen spinach like I am you will need to first cook it. Place the spinach in a pan and pour in enough water to half cover the spinach then cook until soft.

Step 3: Adding Spices

Pour the sourdough pre ferment into a clean bowl, add the baking soda to the spices and salt and give it a quick mix, then add the spice into the dough, mixing thoroughly.

Step 4: Veg

Add the grated carrot, chopped onions, spinach and finely chopped chili pepper to the dough and mix well.

Step 5: Butter

Once the dough is well mixed pour in the butter and mix it all through.

Step 6: Vinegar

Finally add the vinegar to the dough and mix well.

Step 7: 12 Muffin Tins

To a greased muffin tin add tablespoon amounts of mixture until they are all full. If you have some left over like I did then you can put that into another dish and bake it. Bake in a 200 degrees C (392 F) oven for 40 minutes or until nicely cooked.