We know there's plenty of kūmara lovers out there so in time for harvesting, Holly has shared her delicious mini kūmara bread recipe. Quick to whip up and an easy way for the kids to enjoy extra veges, these breads add a pop of colour to any meal. Your homegrown herbs can also be added to them!
- 1 medium (approx 1 cup) orange kūmara (steamed, cooled and roughly mashed)
- ¼ cup melted butter or olive oil
- ½ cup milk
- ½ teaspoon garlic powder
- 1.5 cups standard flour
- 1 tablespoon baking powder
- Pinch of salt
- 2 tablespoons of finely chopped herbs such as rosemary, parsley or thyme.
- Optional: you can also add up to ½ cup of feta or other cheese, shredded meat, or finely chopped baby spinach leaves. Keep in mind that the more you add to the mix, the heavier the breads will be.
Makes: 12 mini bread (approx.)
Preheat your oven to 180⁰C (fan-forced) and line a large tray with baking paper.
- Preheat your oven to 180⁰C (fan-forced) and line a large tray with baking paper.
- In a bowl, whisk together all wet ingredients until well combined.
- Sift in dry ingredients and finally fold through the optional ingredients should you wish to add them.
- Mix together quickly and gently without overworking the dough.
- Turn the mix out onto a lightly floured board and divide the dough into 12.
- Shape into small buns and space evenly on the pre-lined baking tray.
- Bake for 15-20mins until golden – mine take 18 minutes in my oven.
Best eaten fresh, amazing toasted, and these make great lunchbox fillers the next day.
For more recipe inspiration follow Holly on Facebook and Instagram: @madebyhollys