WHOLEGRAIN GF SCONE

August 4, 2020 / Lyn Jones / 0 Comments

(https://freefromfairy.com/healthy-vegan-scones-gluten-free)

Makes  6 small scones

Ingredients

  • 230 g Free From Fairy self-raising flour *OR 230g FFF plain flour plus 2 tsp BP
  • 1 tsp psyllium powder or xanthan gum
  • 20 g coconut sugar plus extra for sprinkling
  • 75 g butter cubed (I used goats)
  • 70 g plain full fat yoghurt
  • 70 g full fat milk plus extra for rubbing on top* teff buckwheat sorghum flax potato tapioca
Metric – US Customary units

Method

  1. Preheat to 200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
  2. Place drys into food processor, blend til well mixed. Or place in large bowl, mix well by hand
  3. Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
  4. Add the yoghurt and milk and combine into a dough that just holds together
  5. Flour a clean dry work surface and empty the dough onto it
  6. Knead until you have a rough ball then press out with your hand until around 2cm thick
  7. Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get 4 before joining the leftovers, then repeat with the final piece of dough
  8. Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
  9. Carefully remove the hot baking tray from the oven and quickly place the scones onto it
  10. Bake the scones for around 15 minutes until golden on top
  11. Allow to cool for around 5 minutes (or fully) before cutting
  12. Eat on the day of baking or freeze and re-heat in the microwave

 

Nutrition Facts – Amount Per Serving 100g
Calories 252     Calories from Fat 99

% Daily Value*
Fat 11g                     17%
   Saturated Fat 6g    38%
Cholesterol 28mg     9%
Sodium 100mg          4%
Potassium 64mg       2%
Carbohydrates 33g 11%
   Fibre 2g                   8%
   Sugar 3g                  3%
Protein 3g                   6%

Vitamin A 330IU 7%
Calcium 21mg 2%
Iron 0.7mg 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vita Bread (With Cabbage And Carrot)

July 11, 2020 / Lyn Jones / 0 Comments

Soft and moist, this bread is also super-nutritious. Sugars naturally present in the carrots and cabbage feed the yeast, eliminating the need for added sugar. A 1-pound loaf makes twelve 1.4-ounce slices, and a 1+1/2-pound loaf makes eighteen slices. https://www.bigoven.com/recipe/vita-bread-with-cabbage-and-carrot/122604

INGREDIENTS
3/4 ts Salt
1 ts Yeast
1 c Water
3 c Whole wheat flour
2/3 c Water

FOR 1.5 POUND
1 One-inch wedge cabbage

FOR 1 POUND
1 Six-inch piece carrot
1 1/2 Tab Wheat gluten
1.5-inch wedge cabbage
2 c Whole wheat flour
1.5 tsp Yeast
1/2 tsp Salt
1 Tab Lecithin granules* OR
1.5 Tab Lecithin granules OR
1 Four-inch piece carrot
4 tsp Wheat gluten

INSTRUCTIONS
Put the water, cabbage and carrot in a blender and process for 1 minute or until vegetables are completely pulverized. Then put this mixture and the remaining ingredients in the machine’s bread pan and turn the machine on a regular cycle for the size loaf.

NOTE  *  Lecithin helps soften the texture of whole-grain breads. Bakeries add lecithin to bread and other baked goods to improve doughs and batters, or to keep them from staling. It’s also used in eggless baking, where it can replace the naturally occurring lecithin in egg yolks.

PER SERVING: 79 cals, 0.9g fat, 92mg sodium, 3.2g protein, 2.7g fibre

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