I was happy to get my Real Foods order, but not so happy with the state of the ‘fragile’ box when it arrived. What did they do with it? Play football?
Anyhoo, thankfully everything was safe.
My ‘new’ items this time were black rice noodles and RAW deeply dense pitta pockets – the other things are old favourites which I needed to stock up on.
But now to today’s pumpkin oat scone:
In last week’s ‘week of…’ post I showed you my Pumpkin Oat Scone. I came across the idea on Pinterest. They were oatmeal walnut raisin scones from p.s. it’s healthy.
I wanted to make a savoury version I could use as a bread substitute – it’s pretty much a gluten free oat based soda bread.
It was yummy on the side of a vegetable soup
Pumpkin Oat Scone
- 80g fine oats
- 100g jumbo rolled oats
- 1 tsp bicarbonate of soda
- 20g maple syrup
- 30ml (2 tbsp) oil – I used sunflower, but could use coconut, olive etc
- 1/2 egg, beaten – or half flax egg
- 60ml unsweetened almond milk
- handful of pumpkin seeds
- 60g pumpkin or squash, cooked and mashed
- Put the two types of oats in your food processor and pulse to a fine poweder
- Add the other ingredients, apart from the pumpkin seeds and pulse until it comes together as a wet dough
- Add half the pumpkin seeds and mix in.
- Grease (and line if necessary) a baking sheet, and turn out the dough and shape into a ’round’.
- Press the remaining pumpkin seeds onto the top and score 5 portions
- Cook in the oven at 180 for approx 20 minutes or until the dough feels set and the top is golden. Try pulling off a little piece to see how it’s done.