Snack
Vegan Cornucopias
Fancy something special on Women's Day? This vegan Cornucopia is all you need! Fresh, spring inspired recipe with Violife Grated Original. Happy Women's day
![prep time]()
Cooking time40 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings2 portions
- 600 g all-purpose flour
- 1 tbsp dry yeast
- 2 tsp salt
- 500 ml lukewarm water
- 4 tbsp olive oil
FOR THE BREAD ART:
- 200 g Violife grated original
- freshly made and dry onions
- red peppers green peppers yellow pepper
- capers
- cherry tomatoes
- olives
- edible flowers
- chives
- parsley
- thyme
- For the dough, add the flour, yeast and salt, into an electric mixer bowl and knead until combined.
- Slowly add the lukewarm water and the olive oil and knead for a further 10 minutes. Cover with a tea towel and place in a warm place for 3 hours or until double in size.
- Use a spatula to remove the dough from the mixing bowl and place on a large piece of baking paper.
- Halve the dough and use a rolling pin to make the desired shape; we made ours oval. Cover again with a tea towel and set aside until double for a further 30 minutes.
- When they have risen, place on a lined baking tray and use your fingers to make small indents on the surface of the dough.
- Bake in a preheated oven at 200°C for 20 minutes. Remove from the oven and top with Violife Grated. Place back in the oven for a further 15 minutes.
- Remove and decorate with your choice of ingredients, making shapes and decorations that resemble flours or a bouquet and pop back in the oven for a further 3 minutes. Serve warm. Happy Women's Day!
