Puttanesca scones with barley and spelt recipe

Name: Puttanesca scones with barley and spelt recipe
Ingredients: Wheat Pastry Flour: 11⁄2 cups (180 g ) whole; Barley Flour: ½ cup (60 g); Spelt Flour: ½ cup (70 g) whole; Tomato: 1⁄4 cup (28 g) minced sun-dried; Kalamata Olives: 1⁄4 cup (28 g) chopped; Onion: 2 tablespoons (20 g) minced; Capers: 1 tablespoon plus 1 teaspoon (12 g) minced; Basil: 1 tablespoon (3 g) minced fresh; Baking Powder: 2 teaspoons; Baking Soda: 1⁄2 teaspoon; Sea Salt: 1⁄2 teaspoon fine; Vegan Milk: 3⁄4 cup (180 ml) unsweetened plain; Vegan Yogurt: 1⁄4 cup (60 g) unsweetened plain; Olive Oil: 3 tablespoons (45 ml)

www.freeplant.net

Ingredients - 11⁄2 cups (180 g ) whole Wheat Pastry Flour - ½ cup (60 g) Barley Flour - ½ cup (70 g) whole Spelt Flour - 1⁄4 cup (28 g) minced sun-dried Tomato

View full recipe on www.freeplant.net

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.freeplant.net.

Share this recipe:

Cooking tools: