These Vegan Pumpkin & Seeded Grissini are really fun to make, another way to use pumpkin, and they look and taste fantastic!
They are a tasty twist on plain breadsticks with the addition of the pumpkin and the two different seeds.
And light and crispy!
They may take a little time to make because of proving the dough (see note on proving/rising in my recipe for Vegan 3-Seeded Pumpkin Bread), but are really easy and a great way to get the kids involved. Especially as they do not need to look perfectly formed. In fact, it’s their non-perfect look that makes them look so good!
Making the dough!
Start by cooking the diced pumpkin as per directions in the recipe.
Don’t worry if you do not have a microwave, you can still achieve this in a pan on the hob with extra water otherwise it will dry out and burn. However, you may need to strain any excess liquid before mashing the cooked pumpkin.
Once this is done, leave it to cool for a few minutes.
Whilst the pumpkin is cooling, place the dry ingredients for the dough in a large bowl and activate the yeast as per directions in the recipe.
Add it to the bowl with the mashed pumpkin and the remaining warm water.
Using your hands, bring the flour together with the wet ingredients to form a dough.
If the dough is too dry, you can add 5 ml / 1 teaspoon of water at a time until it forms a soft, non-sticky dough.
Then place in an oiled bowl and cover with a piece of oiled cling-film. Place the bowl in a warm area and leave to prove/rise for 30-40 minutes.
The dough will at least double in size.
Next, you will need to ‘knock-back’ the dough so turn it out onto a lightly floured surface and gently fold and knead the dough to disperse the air bubbles.
Now for the fun part of making the Vegan Pumpkin & Seeded Grissini
There is no need for a second proving for this recipe so once you have ‘knocked’ back the dough you will need to divide into 3 equal pieces.
Now is a good time to preheat the oven as per recipe directions.
Working with each piece at a time, add the sesame seeds to the first piece of dough and knead into the dough until evenly mixed. Then divide the dough into 15 balls.
Take each ball and roll between the palms of your hands to form a sausage shape.
And when it’s too long for your palms, place on a board and roll under your fingertips to form a long and thin strip.
Grissini, or breadsticks, can really be any length or thickness but the thicker they are the longer they will need to bake to get them nice and dry and crispy.
I personally like them nice and thin so I roll them until they are approximately 30cm / 12 inches long.
Then place them on a lined baking tray – I use a reusable liner but you can use any baking paper to line the tray.
Bake in the middle of the preheated oven for 14-18 minutes. Because my oven tends to be hotter at the front, I always turn the tray around halfway through the baking time.
Repeat with the second piece of dough but with the poppy seeds and then leaving the 3rd piece of dough plain. This will give you 15 pumpkin and sesame seed Grissini, 15 pumpkin and poppy seed Grissini, and 15 just pumpkin Grissini.
When put together wrapped in a ribbon or stood in a jar, look fabulous. ????
I serve these with my Amazing Vegan Miso Hummus or my Delicious Creamy Vegan Guacamole.
Please comment below to let me know if you make these Vegan Pumpkin & Seeded Grissini and what you like to have with yours ????
Happy Grissini making and ENJOY!
Vegan Pumpkin & Seeded Grissini
- 31/10/2020
- makes 45 Grissini (15 of each)
- 1 hr 45 min
- 24 Cals/Serving
- Print this
Ingredients
- 100 g / 3½ oz pumpkin, diced
- 15 ml / 1 tablespoon water
- 250 g / 9 oz white bread flour
- 15 ml / 1 tablespoon poppy seeds
- 20 ml / 4 teaspoons sesame seeds
- A good pinch of salt
- 2.5 ml / ½ teaspoon vegan sugar
- 10 ml / 2 teaspoons dried active yeast
- 115 ml / 4 fl oz warm water
Directions
- Step 1
- Place the diced pumpkin in a microwavable bowl and add the 15 ml / 1 tablespoon of water.
- Step 2
- Cover with cling-film and microwave for 4 minutes on high. Remove from the microwave and mash with a fork. Set aside to cool.
- Step 3
- Next, place all the dry ingredients into a large mixing bowl, stir and make a well in the middle.
- Step 4
- Dissolve the sugar in a bowl, using 75 ml / 2½ fl oz of the warm water. Sprinkle over the dried active yeast and whisk in with a fork. Place in a warm area to activate the yeast. This takes approximately 5 minutes until the top of the water is covered in tiny bubbles.
- Step 5
- Give the activated yeast a gentle whisk and add, along with the cooled pumpkin mash, and the remaining warm water, to the well in the dry ingredients.
- Step 6
- Gradually combine all the ingredients together using your hand, until all the flour has been mixed in and you have a soft dough.
- Step 7
- Turn the dough out onto a lightly floured surface, and knead for at least 10 minutes. It should be soft and smooth to the touch and you should be able to stretch it slightly without it breaking.
- Step 8
- Place in a clean oiled bowl and cover with oiled cling-film and leave in a warm place to rise, until it has doubled in size. This will take approximately 30-40 minutes.
- Step 9
- When ready, gently turn the risen dough onto a lightly floured surface and press down on the dough to dispel any air bubbles that have formed. You will need to make sure you have knocked-back the dough well as you don’t want it to rise too much again.
- Step 10
- Preheat the oven to 180℃ fan /200℃/400 ℉/Gas 6.
- Step 11
- Now divide the dough into 3 equal pieces. Working with each piece at a time, add the sesame seeds to 1 piece and knead into the dough. Add the poppy seeds to 1 piece and knead into the dough, leaving the 3rd piece without seeds added.
- Step 12
- Again, working with 1 piece of dough at a time, divide each piece of dough into 15 pieces and roll them into a ball.
- Step 13
- Take each ball and roll between the palms of your hands to form a small sausage shape. Then place on a board and roll under your fingertips to form long thin strips. Place the strips on a lined baking tray and bake in the oven for 14-18 minutes until the grissini is golden and crisp. If necessary, turn the tray around half-way through baking.
- Step 14
- Repeat with the other pieces of dough.
