CAMPFIRE TWISTS
SERVES 4 TWISTS
1 tsp. (5g / 0.2oz) active dry yeast
1 tbsp. maple syrup
1 1/3 cups (170g / 6oz) whole- grain spelt flour
3 tbsp. nutritional yeast
1 1/2 tsp. blue fenugreek seeds or ground coriander
1/4 tsp. salt
1/2 cup (120ml) water
NUTRITIONAL VALUES
Calories: 197kcal
Fat: 1.3g (0.2g S.Fat)
Carbs: 40g
Protein: 10.2g
Sugar: 3.2g
Sodium: 155mg
METHOD
Combine 1/2 cup (120 ml) warm water, yeast, and maple syrup, stir together and set aside until the yeast has dissolved.
Combine the remaining ingredients, followed by the yeast and maple syrup mixture. With a wooden spoon, combine the flour and liquid to form a dough. Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.
Cut the dough into four equal pieces. Roll each piece into a long sausage and wrap it around a soaked wooden stick or bamboo skewer.
Bake the twists for 15 minutes over indirect heat, turning them over halfway through.
Combine the remaining ingredients, followed by the yeast and maple syrup mixture. With a wooden spoon, combine the flour and liquid to form a dough. Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.
Cut the dough into four equal pieces. Roll each piece into a long sausage and wrap it around a soaked wooden stick or bamboo skewer.
Bake the twists for 15 minutes over indirect heat, turning them over halfway through.
RECIPE NOTES
If you add 1 tablespoon each of sunflower seeds, pumpkin seeds, and flaxseeds to the dough, the twists will be even more substantial.
