Christmas tree monkey bread

INGREDIENTS:
1/2 cube fresh yeast
500 g spelt flour
1 tsp raw cane sugar
300 ml lukewarm water
1/2 teaspoon salt
4 tbsp (120 g) Pecorino, grated 
3 tablespoons pesto verde
4 tbsp olive oil

PREPARATION

1. Crumble half a yeast cube into the lukewarm water, add a teaspoon of raw cane sugar and whisk. Cover the mixture with a kitchen towel and let it rest for about 10 minutes.
2. Weigh the spelt flour and add the yeast water. Knead into a dough lot with a kneading chopper or with your hands. (Carefully sticky ;)) Pour some olive oil over the dough so that it does not dry out.
3. Leave the dough to rise in a warm place for about 60 minutes.
4. Preheat the oven to 200 degrees top/bottom heat.
5. Once the volume of the dough has doubled, place the sticky dough on a baking tray lined with baking paper in the form of small balls using a little flour. Leave a distance of about 0.5 cm between the balls. The shape of the balls should correspond to a triangle. Now place two more dough balls at the lower end to form the "tree trunk". 
6. Sprinkle some pecorino into the 0.5 cm gaps in the dough. Now mix olive oil with some pesto and brush onto the dough balls with a brush. 
7. Bake the "dough tree" for 25 minutes at 200 degrees top/bottom heat.

Our dip tip:
black bean - sundried tomatoes dip

INGREDIENTS:
1/2 glass dried 
1/2 tin black beans
2 tbsp sunflower seed puree (e.g. Sunny from Rapunzel)
some salt
1/2 tsp smokey paprika powder
2 tbsp olive oil

PREPARATION:
Puree all ingredients into a blender or with a blender to a creamy dip. If you want a more creamy dip you can help with some water.

HEALTH BENEFIT:
Spelt flour is healthy and contains more and higher quality protein, more vitamins and minerals. Spelt also scores points with its high fibre and unsaturated fatty acid content. Spelt flour can be used in all pastries and bakery products just like wheat flour.