Himalayan Spice Cakes

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.

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

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.

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.

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

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

Finally add the vinegar to the dough and mix well.

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.

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.