Gluten free scones
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150g quinoa flakes
110ml of either chilled water / almond milk /coconut milk / full-fat milk
1 tsp of apple cider vinegar or lemon juice
2 tbsp of maple syrup
60g tapioca flour
50g coconut flour
1 tbsp baking powder
½ tsp of bicarbonate of soda
½ tsp of sea salt
80g cold butter, cut into small cubes or frozen and grated
• Spread the quinoa flakes, no more than ½ cm thick, onto a tray lined with baking parchment and bake at 180°C for 10 minutes.
• Remove from oven and allow to cool before using. Store in the refrigerator or freezer.
• Beat the egg in a jug and then whisk in the rest of the wet ingredients: water, apple cider vinegar and maple syrup. Set aside in the fridge.
• In a separate bowl mix together the dry ingredients: quinoa flakes, tapioca flour, coconut flour, baking powder, bicarbonate of soda and sea salt.
• Add the cold cubes of butter. Rub the butter into the dry mixture with your fingertips until it resembles breadcrumbs. (If you don’t know this technique then freeze a block of butter and grate the required amount of frozen butter into the dried ingredients and mix).
• Pour the egg mixture in and knead together to combine – the mixture will soak up the water after a minute or so to form a sticky dough. If it still feels a little wet let it sit for a while to allow the flours to soak up the moisture – do this in the fridge if your kitchen is very warm.
• Place the dough onto a sheet of parchment paper and use the palm of your hand to evenly flatten the mixture to between 2 and 2.5cm thick.
• Using a 6cm pastry/cookie cutter, cut out individual scones and place each onto a parchment paper-lined baking tray. Collect the scraps to form a dough, flatten again to the right thickness and use to cut the last scones. Alternatively just use your hands to mould the scones shape.
• Brush the top of each scone with any egg and water mixture left from the jug and bake on a tray or straight on the rack at 200C for 15 minutes until lightly golden on the edges.
• Remove from the oven and allow to cool slightly. Enjoy warm or at room temperature, split in half and topped with clotted cream, butter or coconut yoghurt, and a dollop of strawberry jam.
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This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.