Scones with carrots and grain sprinkles
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ingredients
4 pcs larger potato pcs salt 500 g spelt wholemeal flour semi-coarse 1 pcs carrot
Sanding
50 g butter 100 g flax 100 g pumpkin seeds 100 g coconut sugar pcs nuts
progress
We Slovaks are a flour nation and we fully represent this condition at home. And although we use healthy flours, or healthier ones, we still indulge in pasta, gnocchi and bread. And there must be shoulyanke 🙂 Now I’m writing to Jesus to ask for a pasta machine for Christmas, so we can make things up at home like when I lived in Rome and we dried pasta on a wooden rack in the sun on the roof of the house. But of course, I still have to make my own pasta :). It’s always worth it though.
But to make sure the food is also a carrier of health and energy, not just good taste, I always try to make it with ingredients that match that. The flour used is spelt wholemeal and I often combine it with coconut, buckwheat, oat, wheat..it’s easier to digest and such flours also contain B vitamins. For example and fiber. Best ground at home in a blender if you have your own grinder, you can appreciate the taste. Because you’re grinding from grain that hasn’t been stripped of the hull and germ. Now I also stirred in grated carrots into the batter to make it more cheerful. Again, there wasn’t that much of it , to bring mega nutrition to the body, but it doesn’t hurt to spice up a regular pasta dish.
I used kernels for the sprinkles, because nuts are an allergen for some people here, so I sprinkled them on the photo because I can :). So it is not necessary to use breadcrumbs ( especially not bought from old bread of often unguaranteed quality). I sometimes use spelt semolina..but the kernels and seeds way is closer to my taste. They contain vitamin E, precious oils, saturated omega acids, protein. You can use flax, pumpkin, sunflower, buckwheat, hemp, poppy seeds.. TIP: if you want to make this dish vegan, i.e. without animal protein, use coconut fat instead of butter at the end, or cocoa butter . I’m not a proponent of semi-finished products like vegan butter and pod made from soy. I’m not saying it has to be bad to use it occasionally..but why when we have ready made foods without the need for industrial processing.
1.
It’s best to use boiled potatoes in the skin, skimmed off from the day before. At a minimum, potatoes cooked and cooled are fine. Remove the skin from the potatoes, grate on a fine grater with the carrots (raw) and add a pinch of salt (i.e. about 1 teaspoon ).Add as much flour as about , as many potatoes and knead until the dough comes away from the bowl and from your hands. On a floured board, shape into a cylinder, cut into small pieces and roll out into approx 4cm rounds. Cook in bubbling water for about 2 minutes as they come to the surface. Collect in a colander and place in a warmed buttered bowl.
2.
In a dry blender, blend the flax and pumpkin seeds to a powder , or as you like. Stir into the chunks, add sweetener and pour over the still hot butter…You can also use cinnamon, sunflower with cashews, almonds…you know what you like 🙂 or even hot rosehip jam 🙂
