Buckwheat and pumpkin scones: journey to wellness - WellBeing Magazine

Ingredients

• 1 cup buckwheat flour
• 1 cup brown rice flour
• ½ cup arrowroot
• 2 tsp gluten free baking powder
• 1 tsp sea salt
• 1 ½ cups cold mashed pumpkin
• ½ cup extra virgin olive oil
• 2 tbsp chia seeds
• 4 tbsp sunflower seeds
• 4 tbsp pepita seeds
• 1 small onion – cut into quarters and finely sliced
• 1 tbsp fresh oregano – finely chopped
• Tip the mixture on to a wooden board that has been well dusted with buckwheat flour. Pat the dough to a 2 cm thickness. Dust extra buckwheat flour on top and cut in to small squares.
• Transfer on to a baking tray that has been lined with baking paper and bake in a moderate oven for 15 to 20 minutes.