Last night we made this very tasty savoury monkey bread to eat with pumpkin soup, and today I’m eating the leftovers with butter for lunch.
You can find the original recipe here.
The toppings that we used were nigella seeds, ground pepitas, parsley + chives, ground almond, sesame seeds, chia seeds, Parmesan, ground wattleseed, ginseng spice mix.
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