Seed, spelt and sea buckthorn rolls

This is the type of roll that I quickly put together in the evenings when I realise that I have nothing prepared for breakfast for the next day, or I sometimes make them for a weekend breakfast when there's time for baking in the morning. These are really easy and quick rolls and healthy too. Of course the rising time for the dough delays the whole process a little, but today I didn't mind that. I just had the loveliest breakfast moment eating these rolls freshly baked.

The sea buckthorn powder adds a certain hint of sharpness into the background flavour. And of course sea buckthorn is an extremely healthy berry, so I try to slip this powder into many meals, especially into breakfast bowls. One really excellent source for healthy berry powders are Arctic Power Berries. Have a look at their story and vision on their webpage. As a fellow Finn I need to promote this page a little bit, as the girls are doing an excellent job spreading Finnish berry powders to a wider audience. They ship their products into many countries and through that are also doing me a huge favour, because now I don't have to carry those powders with me from Finland anymore and can conveniently order them to my home in England instead. 

Now to the recipe, which makes about 8 small vegan rolls.

Ingredients

250 g spelt flour

1 tbsp dry yeast

1 tbsp sea buckthorn powder

50 g mixed seeds (for example pumpkin, sunflower, sesame)

200 ml lukewarm water

1 tbsp olive oil

Poppy seeds for the top

Method

Mix the flour, dry yeast, sea buckthorn powder and the mixed seeds in a bowl. Then add the lukewarm water and knead. Once the dough is smooth, also add the olive oil and knead a little more. Cover it and let rise for about one hour.

Pre-heat the oven to 220 C. Shape rolls from the dough and sprinkle some poppy seeds on the top. Then bake them in the oven for about 10-15 minutes until the rolls are golden brown.

All done! Have a brilliant weekend!

Your VegHog

Sea-buckthorn and granola yogurt

When I'm not eating porridge for breakfast (which happens on most weekdays), I like to eat yogurt with granola and possibly some fruit with it. Adding sea-buckthorn berry powder to this combination makes the whole thing to a real power breakfast. It's of course even better, if you can obtain fresh sea-buckthorn berries. I always buy my sea-buckthorn berry powder in Finland and import it for my own use. This morning I had a lovely walk in the park first thing, and then had this breakfast with little coffee and juice. The weather is also great and now I feel like I can do anything!

150 g Greek yogurt

2 tsp sea-buckthorn berry powder

4 tbsp organic nutty granola

You don't need to do anything else than mix all the ingredients and enjoy! 

What is your favourite breakfast?

Your VegHog

Sea-buckthorn bread

Sea-buckthorn is the healthiest berry I know, a real super berry, and it's taste is very interesting. I've been looking for a sea-buckthorn bread recipe since I bought some ground dried sea-buckthorn powder in Finland, and finally I've found an idea here that I wanted to try out. The sea-buckthorn berry powder adds a really nice flavour to this bread, and I must say that this is one of my absolute favourites. I changed the recipe a little bit, so here is my version of it.

Recipe for 2 loaves

500 ml water

50 ml melted butter

1 tbsp maple syrup

1 tsp salt

2 tbsp dry yeast (about 1 small bag)

8-9 dl bread flour

3 dl stoneground oatmeal

0,5 dl sea-buckthorn powder

Mix the dry ingredients, melt the butter and heat the water lukewarm. Add the butter, water and syrup into the dry ingredients and knead into and even bread dough. Add more flour or liquid, if the texture isn't satisfactory.

Let the dough raise for about 15 minutes under a tea towel. Then shape it into 2 loaves of bread or into smaller rolls. Let them rest under a tea towel and double the size.

Sprinkle a little water on the top and bake the breads at 220C for about 20-25 minutes (depending on the size).

Let them cool a little and then enjoy with butter and cheese, or save some for later.

Your VegHog