These are super easy to make. My little guy and I make them on Saturday afternoons while Baby naps. We have them for breakfast on Sunday mornings before heading to the pool. I love that we share this time together. He likes to press the Thermomix buttons and to spread out the dough into a giant circle and then cut into triangles. We sometimes use honey as the sweetener. Today we used Sucanat. We use whatever milk we have lots of in the fridge. I like that you can easily adapt the recipe to fit allergic needs: coconut oil instead of butter and coconut milk instead of dairy. No matter which way we make them, a little sprinkle of sugar on top is always nice. For original recipe, go to Tebasiles Kitchen.
What you need: 175 g spelt 75 g rolled oats 60 g sucanat or honey 1/2 tsp glutenfree baking powder 1/2 tsp baking soda 1/2 tsp sea salt 90 g chilled butter or coconut oil 160 g milk, Rice Milk or cream/water
What to do: Heat oven to 220 °C / 450 °F Mill spelt for 1 min 30 sec / speed 10 Add oats, sweetener, baking powder, baking soda and salt and pulse with closed lid function 3 x Turbo Add butter or coconut oil and pulse 7-8 x Turbo Add liquid and pulse 5-6 x Turbo Soak dough in the bowl until oven reaches the required temperature Place the dough in a circle on cookie sheet, greased or lined with parchment paper Cut the dough with a spatula in 6-8 wedges and separate them slightly, or use a scone pan Brush with liquid and sprinkle with some sugar (opt.) Bake for 13-17 minutes
I cut up a giant watermelon at least once a week during the summer. Sometimes, on day three, I freeze what is left and then pull for watermelon ice on a hot day. Well, every day is hot here! Simple directions: Put frozen watermelon with mint and basil in Thermomix bowl. Turn dial up until you get desired texture.
