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.
Step 8: Finished
Once they are cooked remove from the oven and allow them to cool on a rack.
Theses are really nice cold or hot. We enjoyed them with soup.
Please leave me a comment to let me know what you think.