Spelt Oat Scones

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

Naturally Yours

blueberry scone with
blueberry/strawberry/kefir
smoothie

If you live in Toronto or just happen to be visiting, stop by Naturally Yours for healthy and nutritious snacks and meals.  The location in the Path is perfect for when you are passing through downtown. I occasionally pick up one of their blueberry scones made with a variety of healthy flours.These scones are free of egg and nuts.  Risk of sesame cross-contamination is very low.  They are very large and not very sweet, perfect for when you are hungry mid afternoon with tea or coffee.  If you have any allergies or dietary concerns, they are open to questions and concerns.  Check out their website and then go there to pick up something to eat: http://www.naturallyyours.ca/

Oat and Spelt Crackers

I make two batches of these crackers every few weeks.  With a simple cookie cutter they are transformed into edible trains and dinosaurs.  I like that they freeze well and are healthier than cookies. My toddler does not like yogurt these days, so I get him to eat kefir this way instead.
*The original recipe is from Jude Blereau's Wholefood for Children.


What you need:
1 + 1/4 cups spelt flour, plus extra for dusting
1 cup oatmeal (I grind in Thermomix)
1/2 teaspoon baking soda
1 tablespoon maple syrup
4 1/2 oz (1 stick or 1/2 cup) cold unsalted butter (made with Thermomix)
5 fluid ounces of buttermilk or about 3/4 cup of kefir


What to do:
Combine the flour, oatmeal, baking soda, maple syrup and pinch of sea salt in a bowl and whisk to break up any clumps.  Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.  (you can also do this in a food processor or Thermomix, then transfer the mixture to a large bowl.) Add the buttermilk or kefir.  Using a butter knife, cut the buttermilk through the flour mixture until the dough just comes together into a ball.  Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours (I often make the dough and leave in fridge overnight)

Preheat oven to 350 F

Roll out the chilled dough on a lightly floured surface.  Using a cooking cutter, stamp out shape and place on baking trays lined with baking paper or Silpat.  Bake for 15-20 minutes or until lightly golden.  

Note:  The original recipe says they can be stored in an airtight container for 2 weeks.  I just freeze them and pull as needed or demanded.