The most simple and creative way to start the day with some fresh bread must be, my scones !
I started experimenting and enjoying baking this way when I was about 16 years old when I also were introduced a gluten free diet for certain reasons. The idea came from traditional scones, and that is why I still call them scones though the recipe is very modified my way. There is no yeast in them, and the flavors variate from savory spicy carrot to sweet banana vanilla variations.
It is up to your creativity and inspiration !
This way of baking I bring to friends, family, my cooking classes and yoga retreats and it is The Hit.
So I share with you here, a basic recipe were you can fill in Your optional ingredients and taste to make your version.
Enjoy !
Recipe
Ingredients:
1 tsp Fiber Husk (If you are in France you can order online here)
3 tbsp water
400g optional flour (rice, buckwheat, almond etc..) / and flakes (oat, quinoa, buckwheat..)
25g optional grains (sunflower seeds, sesame, almonds, pumpkin seeds...)200ml optional vegetable milk
optional dried fruit cut in pieces
1 tbsp vegetable oil
spices
Preheat the oven to 175°c and prepare a oven tray with some baking paper.
In a bowl mix the fiber husk with water, and you will see the texture will turn into like a gel.
Add the rest of the ingredients, finish with the liquid, and mix well. The texture is normally pretty sticky and almost look a bit like a porridge.
When the ingredients are mixed and it is time to make the buns, prepare a plate with some optional flour on the side.
With your hands, form into round buns, using the flour on your hands so you easily can roll them.
Place on the tray and bake for about 15-25 minutes.
Let cool a bit and serve !
25g optional grains (sunflower seeds, sesame, almonds, pumpkin seeds...)200ml optional vegetable milk
optional dried fruit cut in pieces
1 tbsp vegetable oil
spices
Preheat the oven to 175°c and prepare a oven tray with some baking paper.
In a bowl mix the fiber husk with water, and you will see the texture will turn into like a gel.
Add the rest of the ingredients, finish with the liquid, and mix well. The texture is normally pretty sticky and almost look a bit like a porridge.
When the ingredients are mixed and it is time to make the buns, prepare a plate with some optional flour on the side.
With your hands, form into round buns, using the flour on your hands so you easily can roll them.
Place on the tray and bake for about 15-25 minutes.
Let cool a bit and serve !
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