GF Orange Apricot Scones

The fruit in these scones is pureed instead of left in chunks, so
it is smooth with a delicate flavour - too good for just breakfast!

Ingredients
3 c blanched almond flour
1/4 tsp sea salt
3/4 tsp bicarb
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 c grapeseed oil
3 Tab agave syrup
3 lge eggs
1/2 c dried apricots, chopped into 1/4″ pieces
1/4 c freshly squeezed orange juice
1 Tab orange zest

1.  Preheat the oven to 160 degrees FF. Line 2 large baking pans with parchment paper.

2.  In a large bowl combine the dry ingredients.
Put all of the wet ingredients including diced apricots into a blender. Process one minute until smooth.  Put the wet ingredients into the drys and mix well.

3.  Drop 1/4 cup of mixture onto the baking sheets, 2 inches apart. Bake for 10-15 minutes until a tooth pick that is inserted comes out clean.

Baked Spicy Lentil Cake (Handvo)

A popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. This is served with chutney. Handvo is crisp outside and soft inside.  serves 8

Ingredients:

  • 1 cup rice – small grain
  • 1/4 cup chana dal (split chickpeas)
  • 1/4 cup urad dal** split with skin (**use mung beans or azuki beans instead)
  • 1/4 cup toor dal*** (***use yellow lentils or any beans)
  • 1 teaspoon turmeric
  • About 1 inch piece ginger chopped
  • 1-2 green chilli adjust to taste
  • 1-3/4 teaspoons salt
  • 2 teaspoons sugar
  • 1/8 teaspoon asafetida^ (use garlic or onion powder instead^ )
  • 1/2 cup yogurt
  • 2 tablespoon oil
  • 1 cup laucki* shredded (subs zucchini, yellow squash, butternut squash, pumpkin)
  • 1 teaspoon lemon juice
  • 1 teaspoon Eno fruit salt (contains bicarb, citric acid and salt or use baking powder
    or whipped egg or cashew white perhaps

For Seasoning

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/8 teaspoon asafetida*
  • 1 Tab sesame seeds

Also need

  • 2 teaspoon oil to grease the baking pan
  • 8×8 baking pan (preferably glass)

Method

TO FERMENT – or instead buy handvo flour already made up

  1. Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
  2. Drain the water and in a blender, or processor, blend the soaked rice & lentils, ginger & chilli to a lightly coarse texture (no water).  Add yogurt, turmeric, salt, sugar and asafetida* and blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
  3. Add the squash, 2 tablespoons of oil and lemon juice to the fermented dal mix – mix it well. Add ENO to the mixture and mix (this will make the handvo mix light & fluffy)
  4. Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan.
    Tap the pan; it will help to spread the mix evenly.
  5. Sprinkle the sesame seeds over the batter.SEASONING –
  6. Heat the oil for seasoning in a small pan over medium heat – after oil is moderately hot, add the mustard seeds and asafetida*. As the mustard seeds crack, turn off the heat.
  7. Drizzle the seasoning over the top of the sesame seeds. Pre-heat oven to 180 degrees C.
  8. Cover the pan with aluminum foil and place it on middle oven rack and bake for 20 minutes.
  9. Remove foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in centre of cake comes out clean.
  10. Let the handvo cool off for about 15 minutes. Cut into sixteen pieces and serve.*  A ½ teaspoon of the asafetida powder can be substituted by 2-minced garlic gloves or 2/3 of a cup of minced onion. Tiny amounts of asafetida give a gentle lift to cheese dishes, egg, salad dressings and fish.