Buckwheat and pumpkin scones: journey to wellness
Buckwheat and pumpkin scones: journey to wellness
Each day is an opportunity and a gift. So is this delicious scone recipe!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup buckwheat flour
- 1 cup brown rice flour
- ½ cup arrowroot
- 2 tsp gluten free baking powder
- 1 tsp sea salt
- 1 ½ cups cold mashed pumpkin
- ½ cup extra virgin olive oil
- 2 tbsp chia seeds
- 4 tbsp sunflower seeds
- 4 tbsp pepita seeds
- 1 small onion – cut into quarters and finely sliced
- 1 tbsp fresh oregano – finely chopped
- Tip the mixture on to a wooden board that has been well dusted with buckwheat flour. Pat the dough to a 2 cm thickness. Dust extra buckwheat flour on top and cut in to small squares.
- Transfer on to a baking tray that has been lined with baking paper and bake in a moderate oven for 15 to 20 minutes.
Method
- Sift the flours and arrowroot into a large bowl. Add the remaining ingredients except for the pumpkin and olive oil.
- Mix Pumpkin and Olive oil and pour into the dry ingredients.
- Mix quickly with a knife. Do not over mix.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
