the good: I invented a wheat-free, veg-friendly scone-like breakfast thing and totally screwed up the first batch.
I know this sounds like a bad thing but it gives me an excuse to try it again soon and make it better. It really wasn't that bad to begin with but I've learned an important lesson about baking soda proportioning... your morning scone should not brush your teeth for you, no matter how appealing the extra light and fluffy appearance is.Before I get started some more good news; I am no longer unemployed. Not giving away any details but lets just say when asked what my greatest concern was I replied "Freaking out from a caffeine high?" Cheers, and good eating. I hope you enjoy these treats some time.
Earthy ginger blast breakfastish bites
born of Will brush your teeth for you breakfast scones (or The human equivalent of a Milk-Bone (TM))
2 tablespoons ground sesame seeds 25g
2 tablespoons tapioca flour 20g
1/4 + 1 Tbsp ground hemp seed 30g
1/2 teaspoon baking soda 5g
1/2 cup rice flour 80g
1/4 tsp xanthan gum
1/4 tsp salt
1 tablespoons sugar
3 Tbsp Coconut oil 50g
2 tablespoons flax seed, ground 20g
100 mL Rice milk
2 Tbsp chopped candied ginger
50/50 volumetric mix of rice flour and confectioner's sugar
I was running low on general stuff in the fridge: eggs, yogurt, my favorite baking ingredients, so I decided to experiment with things I already had. I highly recommend having a spare coffee grinder on hand for things like seeds and toasted spices. Flax seed meal (which can be used as an egg substitute) is better made on the spot from whole flax seeds because the oils inside the shell can turn rancid quickly once it's exposed to air.
Xanthan gum is a total essential ingredient in a wheat free kitchen. Names starting with X don't generally indicate something out of natural sources but I can assure you this one is. Most of the time. It's from bacteria. A secretion or something. I looked online but quickly lost interest but there's wikipedia if you want more info. Its purpose in baking is to change the texture from crummy to crumbly. See how important that b is? Tried xanthan gum? Then you know...
Also, it seems expensive but it lasts forever since it's never used in large quantities.
Heat the oven to 375F. Whisk together the dry stuff minus the flax - sesame, flour, everything in the first part. Grind up the flax and mix with half the milk (50mL). Let it sit for a few minutes. Cut the coconut oil into the dry ingredients (since it should be solid at room temperature). Add the rest of the milk to the milk-flax mix, give it a stir and then combine it with the dry ingredients. Combine and stir in the ginger chunks. Knead on a surface coated in the 50/50 flour/sugar mix, divide in 8 parts, throw it on a cookie sheet and bake for 12-15 minutes, until just golden brown on the edges and on the bottom.
The milkbone (TM) biscuits looked like this:
Same recipe with double the soda, 2 Tbsp honey (no sugar) and cooked in larger portions for longer. The only reason it was edible was all the honey I poured on top. That's a giant chunk of honey comb up there; local honey is great for helping with seasonal allergy symptoms, or so I've heard.
And there you have it.
coming up:
Breakfasts
popstarts
bird's nest
Dinner
eggplant tikka masala
The Milch Bones were a bit better than She makes them sound but the honey was necessary.
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