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.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
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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.