I baked these scones with the sprouted buckwheat. You do not have to use buckwheat flour as I have done, you can instead use another gluten-free flour or the flour you have at home. I served the scones with whipped coconut milk.
Sprouted Buckwheat Scones
2 dl sprouted buckwheat groats (3/4 cup +1 tbsp)
2 dl buckwheat flour or other gf flour (3/4 cup +1 tbsp)
2 tsp baking powder
1/4 tsp salt
50 g coconut oil, solid form
2 tbsp almond- or coconut milk
Preheat the oven to 220 C. Process the sprouted buckwheat
in a food processor. Put it in a bowl together with the buckwheat flour, baking
powder and salt. Add the coconut oil and stir until crumbly. Add the milk and stir until
everything is blended. Form into 6 scones and bake in the oven for 15 minutes.
Scones på bovetegroddar
2 dl bovetegroddar
2 dl bovetemjöl
2 tsk bakpulver
0,5 tsk salt
50 g kokosnötolja, fast form
2 msk mandel- eller kokosmjölk
Sätt ugnen på 220 C. Mixa bovetegroddarna i en
matberedare. Sätt dem i en skål tillsammans med bovetemjöl, bakpulver och salt. Tillsätt
kokosolja och rör om tills smuligt. Tillsätt mjölken och rör tills allt är
blandat. Forma till 6 scones och grädda i ugnen i 15 minuter.
1 Comments
They look amazing,dear!
ReplyDeleteHugs!