Buckwheat and pumpkin scones: journey to wellness - WellBeing Magazine

Name: 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.

www.wellbeing.com.au

Each Monday is a day in our life. Each day is an opportunity and a gift. So is this delicious scone recipe!

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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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.