Wednesday, September 15, 2010

Sprouted Rice Flour Peach Scones

I joined a grain CSA this year. My first pickup was two weeks ago. Everything came in recycled old shirts fashioned into groovy grain sacks. Pickup is once a month until next spring! There were lots of goodies in my share like jam, whole grain bread, pumpkin seeds, dried beans and their famous breakfast cereal. Everything is grown at their their biodynamic farm just a short distance from my town. I have been a bit obsessed about the breakfast cereal though. Amaranth, corn, millet, barley all mixed together that cooks into an outstanding bowl of whole grains to start the day. I have been putting a bit of cardamom ghee and maple syrup on mine. Today I fashioned scones around fresh peaches, sprouted rice flour and this wonderful cereal. I think the lack of gluten in the rice flour kept the scones soft and fluffy. The cereal gave crunch and texture and I added powdered ginger for spice.

To substitute the breakfast cereal, you can mix equal parts oats, millet and cornmeal. If you have amaranth or poppy seeds add a small bit to your mix too. You will need a total of 1/2 cup of your homemade mixture, so I bet if you go hunting in your pantry right now you will come up with something that works! I am planning on using these for breakfast for next couple of days. My little girl is now six, and she is working her way through trying on 4-5 outfits every morning before school. I tried to have her pick out her outfit the night before, but that is not helping. So, by the time it we should be leaving for school, we are rushing out the door, eggs and toast cold. I am looking forward to not cooking a hot breakfast tomorrow while we feast on peach scones!

Sprouted Rice Flour Peach Scones
makes 8 scones

1 1/2 cups sprouted rice flour
1/2 cup whole grain mixture of your choosing (see above)
1/2 cup maple syrup
1/3 cup apple sauce
2 Tbls. raw almond butter
1/2 tsp. salt
5 tbls. cold butter chopped into pieces
1 cup fresh chopped peaches
1 tsp. lemon zest
1 tsp. ginger powder
3/4 tsp. baking powder

In a bowl mix salt, grains, flour, baking soda and ginger powder. Add butter and work in with your fingers until the mixture looks a bit like wet sand. Add baking powder, lemon zest, apple sauce, almond butter, maple syrup and stir together carefully by hand. Lastly add peaches and mix lightly. Scoop batter with a spoon onto silpat or parchment paper on a cookie sheet. Bake at 350 degrees for 25-30 min. or until edges are brown.


Anonymous said...

Very creative - they look like they have a really interesting texture!

Jessica said...

thanks! Love your blog...your scones are beautiful and I wonder if mine even count as scones after seeing how light, fluffy and mouth watering yours look!

Anonymous said...

I never thought of looking for a grain CSA before...there is a mill just a few minutes from my house! And those look absolutely delicious, can't wait to try them out.

Becky said...

Jess, you are truly gifted.

Steph said...

I can barely find a farmers market near where I live, and now I hear about grain CSA's?! I have to go look for one right now!

Bryan said...

Hi Jessica!

I came across your blog by way of Heidi Swanson's blog recently.
I enjoy reading about all the fun you've been having with your grain CSA in the last year.
I'm sure SF is too far away to deliver, I'm in the Bay Area, but I wonder where you get your CSA from, what farm? I'm curious to know more.
I've done some online searches and cant seem to find anything.

In the meantime, I've been grinding my own flour from Full Belly's Sonora Wheat berries.
It makes for truly amazing flavorful flour which I try to incorporate into all of my baking.

Hope you continue to enjoy your new digs.
Your vintage stove is all kinds of awesome!

And keep up the good work on the blog!

Jessica said...

How about emailing me so I can send you a message directly?


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