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| Love the shape! |
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.
