Blueberry granola buns
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Baking
Method
Heat your oven to 180°C and line a cupcake tin with 12 bun cases.
Stir all of the ingredients together in a large bowl holding back half of the pumpkin seeds and oats.
Divide the mixture between the bun cases, sprinkle with the remaining seeds and oats and bake for 20 minutes or until baked through.
Ingredients
100g wholemeal flour
85g spelt flour
1 tsp bread soda
190g granola
1 tsp ground cinnamon
zest of 3 oranges
90g muscovado brown sugar
120g dates, de-stoned and chopped
370ml buttermilk
120ml olive oil
1 egg, lightly beaten
2 tbsp frozen blueberries
1 tbsp porridge oats
1 tbsp pumpkin seeds
Method
Heat your oven to 180°C and line a cupcake tin with 12 bun cases.
Stir all of the ingredients together in a large bowl holding back half of the pumpkin seeds and oats.
Divide the mixture between the bun cases, sprinkle with the remaining seeds and oats and bake for 20 minutes or until baked through.
