Pesto Knots

Ingredients

• ¼ cup (60 ml) lukewarm water
• 1 teaspoon pure maple syrup
• 2¼ teaspoons active dry yeast
• 105 g (¾ cup) whole spelt flour, divided
• 33 g (packed ¾ cup plus 1 tablespoon) fresh basil leaves, divided
• 1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
• ¼ cup (60 ml) olive oil, divided
• 9 g (1 tablespoon) pine nuts
• 8 g (1 tablespoon) nutritional yeast
• 1 tablespoon (15 ml) ume plum vinegar
• 5 cloves garlic, minced, divided
• 1 teaspoon white miso paste
• ½ teaspoon fine sea salt
• Pinch of ground black pepper
• 120 g (1 cup) white whole wheat flour, more as needed
• Nonstick cooking spray

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